Baked Mini Sufganiyot Jelly Doughnuts

Name: Baked Mini Sufganiyot Jelly Doughnuts
Ingredients: 1 1/2 cups – all-purpose flour, plus 2-3 tablespoons for kneading and rolling dough; 1/4 cup – fine granulated sugar, plus 1/3 cup for coating; 1/4 teaspoon – kosher salt; 2 1/4 teaspoons – instant yeast; 2/3 cup – milk, warmed to 120°F (about 55 seconds on high in the microwave if you don’t have a thermometer); 3 tablespoons – canola or vegetable oil; 2 large egg yolks; 3/4 teaspoon – pure vanilla extract; 1 cup – 100% fruit raspberry jam, pureed if not completely smooth; 1 1/2 tablespoons – salted butter, melted; 2 tablespoons – powdered sugar (optional); Pair each serving with:; 8-ounce glass of milk

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Cooking tools:

Cookie cutter
Rolling pin
Piping bag
Hand mixer
Pastry brush
Oven
Microwave
Mixing bowl
Baking sheet
Parchment paper
Wax paper
Plastic wrap
Kitchen towel
Measuring cup
Measuring spoon
Spoon
Glass

Ingredients

1 1/2 cups – all-purpose flour, plus 2-3 tablespoons for kneading and rolling dough
1/4 cup – fine granulated sugar, plus 1/3 cup for coating
1/4 teaspoon – kosher salt
2 1/4 teaspoons – instant yeast
2/3 cup – milk, warmed to 120°F (about 55 seconds on high in the microwave if you don’t have a thermometer)
3 tablespoons – canola or vegetable oil
2 large egg yolks
3/4 teaspoon – pure vanilla extract
1 cup – 100% fruit raspberry jam, pureed if not completely smooth
1 1/2 tablespoons – salted butter, melted
2 tablespoons – powdered sugar (optional)
Pair each serving with:
8-ounce glass of milk