Sufganiyot (Israeli Donuts)

Name: Sufganiyot (Israeli Donuts)
Ingredients: 1 cup warm water, (heated to about 110°F/43°C (see note)); 1 tablespoon instant/rapid-rise or active dry yeast ((note that this is more than 1 packet)); 3 cups all-purpose flour, (spooned into measuring cup and leveled-off); ¼ cup confectioners' sugar, (plus more for coating); ¾ teaspoon salt; ½ teaspoon ground nutmeg; 2 large egg yolks; 2 tablespoons vegetable oil, (plus about 2 qt (2L) more for frying); 1 teaspoon vanilla extract; About 1 cup jam or jelly ((or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.), optional)

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TESTED & PERFECTED RECIPE -- A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel during Hanukah.

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Cooking tools:

Deep-fry thermometer
Pizza cutter
Piping bag
Squeeze bottle
Dutch oven
Fine-mesh sieve
Paring knife
Slotted spoon
Spatula
Whisk
Fork
Mixing bowl
Measuring cup
Baking sheet
Parchment paper
Paper towel
Plastic wrap
Chef's knife
Stove

Ingredients

1 cup warm water, (heated to about 110°F/43°C (see note))
1 tablespoon instant/rapid-rise or active dry yeast ((note that this is more than 1 packet))
3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
¼ cup confectioners' sugar, (plus more for coating)
¾ teaspoon salt
½ teaspoon ground nutmeg
2 large egg yolks
2 tablespoons vegetable oil, (plus about 2 qt (2L) more for frying)
1 teaspoon vanilla extract
About 1 cup jam or jelly ((or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.), optional)