SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)

Steps:

• Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
• Blend well and stir in most of the flour to form a soft dough.
• Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
• The dough should have some body, not too slack, supple, smooth and elastic.
• Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
• If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
• If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
• Otherwise, roll dough out to about three-quarters of an inch.
• Using a two and half inch or three inch biscuit cutter, cut out rounds.
• Cover and let sit 15 minutes while heating oil.
• In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
• Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
• Turn over once and finish frying the other side.
• Lift doughnuts out using a slotted spoon and drain well on paper towels.
• To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
• Test oil temperature: It's a good idea to try frying one doughnut to start with.
• Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.