Ingredients:

2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry or strawberry jam
Confectioners sugar for dusting

Directions:

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 5 minutes.
2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter and salt. Stir until a sticky dough forms. On a well-floured surface, knead the dough until it is smooth, soft and bounces back when poked with a finger, (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
4. In a medium pot heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip each dough round into oil. Do this in batches so the sufganiyot have room to cook. Fry until golden, about 40 seconds per side. Using a slotted spoon, transfer to a paper-towel-lined baking sheet.
5. Fill a pastry bag fitted with a ½” tip with jam. If you don’t have a pastry bag you can use a small zip lock bag. Using the tip make a hole in the side of each sufganiya. Fill each one with about 2 teaspoons jam. Dust with confectioners sugar.

Makes about 20 sufganiyot