Israeli Jelly Doughnuts (Sufganiot) Recipe

Dissolve yeast in warm water; set aside for 10 minutes until it froths.

Place sugar, salt, nutmeg or mace, shortening and yeast in large mixing bowl; mix to smooth paste. Add eggs, one at a time; blend well. Add milk and vanilla; stir them in slightly. Add flour gradually, enough to form a smooth dough of medium consistency.

Brush dough with oil; cover bowl with cloth and set to rise in warm place until doubled in bulk, about an hour. Punch down, place on lightly floured board; roll into a tight roll about 1 inch in diameter. Slice into equal pieces; place on a flour-dusted pan to rise again.

Heat oil in large, deep pot. Fry four to six doughnuts at a time until brown. Drain on paper towels. When doughnuts are completely cool, force jelly into them with a pastry bag or cookie press. (Insert tip of tube into center of the side of each doughnut.) Sift powdered sugar over doughnuts.