Sufganiyot (Israeli Jelly Doughnuts) - Restaurant Association of Nova Scotia

Ingredients

• 2 packets active dry yeast (1 tablespoon plus 1/2 teaspoon)
• 3/4 cup lukewarm water (105*F to 115*F)
• 1 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 tablespoon grated lemon zest (about 1 medium lemon)
• 3 large eggs, separated
• 3/4 cup lukewarm milk (105*F to 115*F)
• 5 tablespoons unsalted butter, room temperature
• 2/3 cup jelly, thick jam, or marmalade
• 6 cups (1 1/2 quarts) vegetable oil, for frying
• Powdered sugar, for dusting