Sufganiyot

Steps

1. Combine the warm water and yeast in a small bowl and let sit until foamy, about 5 minutes.
2. Meanwhile sift together into a large bowl, combine the flour, icing sugar, salt, and nutmeg.
3. Add the egg yolks, oil, and vanilla extract to the water/yeast mixture and whisk with a fork until combined.
4. Add the liquid mixture to the flour mixture and stir until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise in a warm place until doubled in size, about 1 hour.
5. Line a baking sheet with a few layers of paper towels. Generously dust a clean countertop and your hands with flour.
6. Scrape the dough out of the bowl onto the counter and dust the dough with flour.
7. Roll out the dough about ½" thick and cut with a 2¾" cookie cutter or glass, place the rounds the floured countertop.
8. Gather the remaining dough into a ball, knead a couple of times, rest a couple of minutes, and repeat until it's gone.
9. The dough will rise while you're heating the oil - a few minutes.
10. Heat deep fryer or pot to medium heat - 325-350°. If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.
11. Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
12. Prepare a piping bag or heavy plastic bag with ¼" of the corner cut off with ½ cup of the jelly at a time. This is going to be messy.
13. When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Squeeze 1 to 2 teaspoons of jam or jelly inside.
14. Using a fine sieve, dust the donuts generously with confectioners’ sugar, use the piping bag to place another dot on top. Serve warm.