Sufganiyot (Israeli Donuts) - Once Upon a Chef

Name: Sufganiyot (Israeli Donuts) - Once Upon a Chef
Ingredients: 1 cup warm water, heated to about 110°F (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 quarts 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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Ingredients

1 cup warm water, heated to about 110°F (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 quarts 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