Sufganiyot Jelly Doughnuts

Simple, easy, pretty! i usually have to add some flour to keep it from sticking to the bowl.

Sprinkle yeast over warm water and let stand five minutes or until foamy.

In a large bowl , mix together the yeast mixture , milk , sugar , salt , eggs , shortening and two cups flour.

Mix for a few minutes at low speed.

Beat in remaining flour , 1 / 2 cup at a time , until the dough no longer sticks to the bowl.

Knead for about five minutes or until smooth and elastic.

Place the dough in a greased bowl and cover.

Let rise in a warm place until doubled in bulk , about an hour or a bit longer.

Turn the dough onto a floured surface and gently roll out to 1 / 2-inch thickness.

Cut into circles.

Let rise again until doubled in bulk.

Heat 4 cups of oil in a deep fryer or large pot to 350.

Carefully slide doughnuts into hot oil using a wide spatula.

Turn the doughnuts over as they rise to the surface.

Doughnuts are ready when both sides are golden brown.

Fill with 1 t jelly using a pastry injector , or by cutting a small slit in the side of the doughnut and inserting the jell.

dry yeast, warm water, milk, sugar, salt, eggs, shortening, flour, oil, strawberry jelly', confectioners' sugar"]"