Makes about 16 Servings
-oz. envelope active dry yeast (about 2 1/4 tsp.)
cups all-purpose flour, divided, plus more for surface
tablespoon plus ¼ cup sugar
large egg yolks
cup warm whole milk
teaspoon finely grated orange zest
tablespoons fresh orange juice
tablespoon brandy (optional)
teaspoon kosher salt
teaspoon vanilla extract
tablespoons (3/4 stick) unsalted butter, room temperature, cut into pieces, plus more
Frying and assembly
Vegetable oil (for frying; about 8 cups)
cups strawberry jam
Powdered sugar (for dusting)
A deep-fry thermometer
Piping bag, and 1/4″ round tip
“-diameter biscuit or cookie cutter
MAKE the DOUGH
Combine yeast, 1 Tbsp. flour, 1 Tbsp. sugar, and 2 Tbsp. warm water in the bowl of a stand mixer*; let stand until yeast starts to foam, about 5 minutes.
Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and remaining 1/4 cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
Add 6 Tbsp. butter 1 piece at a time, mixing well between additions. (Any small lumps of butter will get worked into dough when more flour is added.) Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth, and shiny—the dough will begin to pull away from the sides of bowl and climb up dough hook.
*Don’t have a stand mixer? You can get the same results by mixing the dough with a sturdy wooden spoon and kneading on a lightly floured surface.
KNEAD AND PROOF THE DOUGH
Turn dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes. Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
CUT the DOUGH
Roll out dough on a lightly floured surface until 3/4″ thick. Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough (this strengthens the edges so the dough puffs when frying). Reroll scraps once.
Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, 40–50 minutes.
If you are not ready to fry dough, refrigerate rounds up to 3 hours.
FRY the DOUGH
Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4″ and heat over medium-high heat until thermometer registers 350°. Working in batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.
FILL AND FINISH THE SUFGANIYOT
Pulse jam in a food processor until smooth (this will make it easier to pipe). Scrape jam into piping bag fitted with 1/4″ tip*. Insert tip into top of sufganiyot and gently fill until jam just pokes out of hole. Dust with powdered sugar just before serving.
*Don’t have a piping bag? With a toothpick, make a shallow hole in the doughnut, then use a plastic bag with a 1/4” opening cut diagonally from 1 corner.