Certainly! A sufganiyah (plural: sufganiyot) is a round jelly doughnut that is traditionally eaten during the Jewish festival of Hanukkah. The doughnut is deep-fried filled with jelly or jam, and then topped with powdered sugar. Here is a basic recipe for making sufganiyot at home:

Ingredients:

For the Dough

• 2 1/4 teaspoons active dry yeast (1 standard packet)
• 1/4 cup granulated sugar, plus 1 teaspoon for the yeast
• 3/4 cup lukewarm milk (or a non-dairy substitute)
• 3 1/2 cups all-purpose flour, plus more for dusting
• A pinch of salt
• 2 large eggs
• 2 tablespoons unsalted butter or margarine, softened
• Zest of 1 lemon (optional, for flavor)
• Vegetable oil, for deep-frying

For the Filling

• 1 cup strawberry or raspberry jelly (or any other preferred flavor)

For the Topping

• Powdered sugar

Instructions:

1. Yeast Mixture:

   • In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the lukewarm milk. Allow it to sit for about 5 minutes, or until it begins to froth.

2. Dough:

   • In a large mixing bowl, combine the flour, 1/4 cup of sugar, and a pinch of salt.
   • Make a well in the center and add the frothy yeast mixture, eggs, softened butter or margarine, and lemon zest, if using.
   • Mix everything together to form a soft dough. You can start mixing with a spoon and then use your hands, or use a stand mixer with a dough hook attachment.

3. Kneading:

   • Transfer the dough to a floured surface and knead it until it's smooth and elastic, about 8-10 minutes by hand, or 5-7 minutes if using a mixer.
   • If the dough is too sticky, add a little more flour you knead.

4. First Rise:

   • Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.

5. Forming the Sufganiyot:

   • After the dough has risen, punch it down and roll it out on a floured surface to about a 1/2-inch thickness.
   • Using a round cutter or the rim of a glass, cut out circles of dough and place them on a lightly floured baking sheet.
   • Cover the dough rounds with a towel and let them rise again until puffy, about 30 minutes.

6. Frying:

   • Heat about 2 inches of vegetable oil in a deep pot or deep fryer to 350°F (175°C). Make sure there's enough room at the top of the pot to prevent overflow.
   • Fry the doughnuts in batches, being careful not to overcrowd the pot. Cook for about 1 minute on each side, or until golden brown.
   • Using a slotted spoon, transfer the fried sufganiyot to a plate lined with paper towels to drain.

7. Filling:

   • Once the sufganiyot have cooled slightly, use a piping bag with a narrow nozzle to inject jelly into the side of each doughnut.

8. Topping:

   • Dust the filled sufganiyot with powdered sugar before serving.

Enjoy your homemade sufganiyot warm or at room temperature!

Certainly! Here's a step-by-step recipe for making sufganiyot (jelly-filled dough) that you can follow:

Ingredients:

Dough:

• 21/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons plus 1/2 cup sugar
• 4 cups all-purpose
• 1/2 cup warm water (not too hot or it will kill yeast)
• 2 large eggs, room temperature
• 2 egg yolks, room temperature
• 1/4 unsalted butter or margarine, at room temperature
• 1/2 teaspoon ground nutmeg (optional)
• 1 teaspoon salt
• Grated zest of 1 lemonoptional, for added flavor)
• 1 teaspoon pure vanilla extract

illing:

• 1 cup of your favorite jelly, jam, or preserves

To Fry: Vegetable oil, for frying

Finishing:

• Powdered sugar, foring

Instructions:

1. Prepare Yeast Mixture:

   • In a small bowl, dissolve 2 tablespoons of sugar and yeast in the warm water. Let it sit until it foams, about 5-10 minutes.

2. Make Dough:

   • In a large mixing bowl the bowl of a stand mixer, combine the yeast mixture with remaining dough ingredients (1/2 cup of sugar, flour, eggs and egg yolks, butter, nutmeg if using, salt, lemon zest, vanilla extract).
   • Mix until a sticky dough forms.

3. Knead:

   • On a lightly floured surface (or using dough hook attachment in your mixer), knead the dough until it's smooth and elastic, which should take about 8-10 minutes.
   • If the dough is too, add flour 1 tablespoon at a time.

4. First Rise

   • Place the kneaded dough in an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free until it double in size, about 1-2 hours.

5. Port and Shape:

   • Punch down the dough and roll it out to about 1/2 inch thickness.
   • a round cutter (or the rim of a glass) to cut out circles. Place them onto a floured baking sheet, spaced apart.
   • Cover them with a towel and let them rise untiluffed up, around 30-40 minutes.

6. Fry the Sufganiyot:

   • Fill a heavy pot with at least 2 inches of vegetable oil heat to 350°F (175°C).
   • Fry the doughnuts in batches careful not to crowd the pot, for about 1 minute per side until golden brown.
   • Use a slotted spoon to the doughnuts and place them on a plate lined with paper towels.

7. Fill with Jelly:

   • Once the doughnuts have enough to handle, a piping bag fitted with a small nozzle with the jelly.

• Creating a small hole in the side of each doughnut with a skewer can make filling easier.
  • Insert the nozzle the doughnut and gently squeeze to fill with jelly.

8. Finish:
   • Dust the-filled sufganiyot with powdered sugar.

Your sufganiyot are ready to be enjoyed! Serve them fresh for the best taste.