Sufganiyot (Jelly Donuts)

Ingredients

• 1/2 cup TJ's Milk, heated to 110-115°F
• 1/4 cup TJ's Organic Powdered Cane Sugar, plus more for dusting
• 1/2 tablespoon SAF Active Dry Perfect Rise Yeast
• 1 3/4 cup TJ's Unbleached Enriched All-Purpose Flour, plus more for dusting
• 1/4 teaspoon TJ's Sea Salt
• 1 TJ's Large Egg
• 1/2 teaspoon TJ's Organic Pure Bourbon Vanilla Extract
• 1 1/2 tablespoons TJ's Unsalted Butter, melted
• 1 bottle TJ's Canola Oil
• 3/4 cup of your favorite filling! Try TJ's Strawberry or Raspberry Preserves, TJ's Cocoa Almond Spread, or TJ's Lemon Curd
• Special tool: Piping bag or squeeze bottle

Method

1. Combine warmed milk with powdered sugar and yeast. Stir, then allow to sit for 5 minutes until foaming. In a separate bowl, whisk the flour and salt together. Set aside.
2. When the yeast mixture is foaming, whisk in the egg, vanilla and melted butter. Stir in the flour mixture until fully incorporated and no lumps remain. The dough will be quite sticky. Cover the bowl, and let sit at room temperature for 1 1/2 to 2 hours, or until doubled in size.
3. Prepare 2 baking sheets. Dust one sheet with flour and place a cooling rack or paper towels on the other.
4. Dust a clean work surface with flour. Scrape the dough onto the floured surface. Sprinkle a light dusting of flour over the top and on your hands. Pat the dough into a 10x12-inch rectangle, approximately ¼-inch thick. Use a knife to cut the dough into 12, 2-inch squares. Transfer to the floured baking sheet.
5. Pour oil into a heavy pot and heat to 325°F. Fry 3 donuts at a time (to avoid overcrowding the pot and lowering the oil temperature), flipping them after about 1 ½ minutes, or when the bottom side becomes golden brown. Flip and cook the other side for about 1 ½ minutes, maintaining the oil temperature between 325°F and 350°F. Remove donuts with a slotted spoon and place on prepared cooling rack, or paper towel-lined baking sheet. Repeat with remaining donuts.
6. When the donuts are cool enough to handle, insert a narrow paring knife or chopstick in the side. Wiggle back and forth to create a small pocket inside. Fill a piping bag or squeeze bottle with your filling(s) of choice. Squeeze about 1 tablespoon of filling into each donut. Dust with powdered sugar and serve immediately.
7. If you don't have a piping bag or squeeze bottle, you can make your own piping bag for filling these donuts by using a disposable zipper bag and following these steps: Use scissors to make a small cut to one of the bottom corners of the bag. Open the bag and add your filling. Squeeze the air out of the bag and seal, then carefully squeeze the filling towards the open corner of the bag. You are now ready to pipe!