Sufganiyot

Directions

1. 1
   Sprinkle yeast over warm water to dissolve; let stand for 10 minutes.
2. 2
   In a large bowl, mix sugar, salt, eggs, butter, buttermilk, yeast mixture and 3 cups of flour together until an elastic dough forms; Mix remaining 2 cups of flour into dough, 1/2 cup at a time, until dough no longer sticks to the side of the bowl.
3. 3
   Remove dough from bowl and knead on a floured surface for 5 minutes.
4. 4
   Place dough in a large bowl, sprayed with non-stick spray, and cover with plastic wrap; allow dough to rise in a warm place until doubled in size, approximately 1 1 1/2 hours.
5. 5
   When dough is ready, turn out onto a floured surface and roll out to 1/2 inch thick.
6. 6
   Using a 1 round biscuit cutter or cookie cutter, cut dough into rounds and place on a cookie sheet; dip the cutter in flour before cutting dough out so it doesnt stick, and repeat with all dough; arrange dough rounds on a cookie sheet and allow to rise for another hour.
7. 7
   In a medium-size pot, heat 4 cups of canola oil over medium-high heat; when oil is hot, slide 2-3 dough rounds into oil using a wide spatula.
8. 8
   When donuts are golden brown, flip over and cook on the other side.
9. 9
   Remove from oil when both sides are golden brown; drain and cool on a paper towel; repeat with remaining donuts.
10. 10
    When all donuts are cooked and cooled, fill using your favorite jams & jellies; poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioners sugar and serve.