Classic Hanukkah Sufganiyot (Jelly Doughnuts)

In the bowl of a stand mixer, whisk together the lukewarm whole milk warmed to 38°C (100°F), the active dry yeast, and 5g of the granulated sugar. Let stand undisturbed for 10 minutes until a thick, frothy head develops across the surface.

Add the all-purpose flour, remaining 55g of granulated sugar, fine sea salt, and freshly grated lemon zest to the foamed yeast bowl.

Pour in the whole eggs, egg yolk, pure vanilla extract, and brandy. Fit the mixer with the dough hook and mix on low speed for 2 minutes until dry flour pockets vanish and a rough, shaggy dough forms.

Increase mixer speed to medium-low and knead continuously for 5 minutes to develop initial gluten strength.

With the mixer running on medium-low speed, incorporate the softened unsalted butter one tablespoon at a time, allowing each addition to blend into the dough before adding the next. Knead for 8 minutes once all butter is incorporated until the dough is glossy, supple, and clears the bowl walls cleanly.

Transfer the dough to a lightly oiled mixing bowl, cover securely with a damp cloth or plastic wrap, and proof in a warm, draft-free spot at 24°C (75°F) for 75 minutes until doubled in volume.

Turn the proofed dough out onto a lightly floured surface, deflate gently with your palms, and divide into 12 equal portions weighing 75g each using a kitchen scale. Shape each piece into a taut, smooth ball by cupping your palm over the dough and rolling in circular motions against an un-floured section of the counter.

Place each shaped dough ball onto an individual square of parchment paper cut to approximately 10x10 cm, arranged across a baking sheet. Cover loosely with greased plastic wrap and let rise for 35 minutes until puffy and aerated.

Pour the canola oil into a heavy-bottomed Dutch oven until it reaches a depth of at least 6 cm (2.5 inches). Clip a deep-fry thermometer to the side and heat over medium heat until the oil stabilizes at 175°C (350°F).

Lift 3 proofed dough balls by their parchment paper corners and gently lower them into the hot oil, inverted so the top side enters the oil first. Remove and discard the loosened paper squares with metal tongs after 15 seconds, and fry for 2 minutes undisturbed.

Flip the doughnuts carefully using a slotted spoon or spider skimmer, and fry the second side for another 2 minutes until identically golden brown, adjusting burner heat to keep the oil between 170°C and 175°C (338°F and 347°F).

Remove the fried doughnuts from the oil with a slotted spoon or spider skimmer, letting excess oil drain back into the pot, and transfer to a wire cooling rack set over a baking sheet. Repeat the frying sequence with the remaining dough balls, then cool for 10 minutes.

Pierce a small hole through the pale equator ring of each doughnut using a wooden skewer, rotating the tip gently inside to create an interior pocket without puncturing the opposite side. Fill a piping bag fitted with a Bismarck tip with the smooth seedless strawberry jam, press the nozzle deep into the hole, and inject 20g of jam into each center until a small bead of red jam shows at the opening.

Place the powdered sugar into a fine-mesh sieve and dust generously across the tops of the jam-filled doughnuts until completely blanketed in white, then serve immediately.