Jewish Holiday Baking by Marcy Goldman
1/2 cup warm water
5 teaspoons dry yeast
1/3 cup plus a pinch of granulated sugar
1 cup warm milk
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil for frying
2 cups jam or jelly of your choice
Granulated of confectioners' sugar for dusting
To make the dough: In a large mixing bowl, stir together the warm water, yeast and a pinch of sugar. Allow the mixture to stand for a couple of minutes to allow the yeast to swell or dissolve. Stir in the remaining sugar, the milk, vanilla extract, eggs, oil, salt and most of the flour to make a soft dough. Knead five to eight minutes, by hand or with a dough hook, adding more flour as needed to form a firmer dough that is smooth and elastic. Place the dough in a greased bowl, place the bowl in a plastic bag and seal. Let the dough rise for an hour. Gently deflate it.
To shape doughnuts: Pinch off pieces of dough and form them into small balls, a little larger than a golf ball. Place the formed balls on a platter and cover the dough rounds with a clean towel and let them rise for 40 minutes.
To fry: Heat about four inches of oil in a heavy Dutch oven to about 385 degrees F.
Add the doughnuts, three or four at a time, to the hot oil and fry until the undersides are deep brown. Turn over once and finish frying the other side. The total frying time will take one and one-half to three minutes. Lift the doughnuts out with a slotted spoon and drain them on paper towels.
To fill: Make a slit with a sharp knife into the side of a doughnut. With a small bowl spoon, spoon in the jam or jelly. Dust the filled doughnuts lightly with sugar.