Sufganiyot (Hanukkah Jelly Doughnuts)

Stir flour, yeast, cinnamon, and nutmeg together in bowl of stand mixer fitted with dough hook. Add milk and eggs. Mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook as needed. Turn off mixer, cover bowl with dish towel or plastic wrap, and let stand for 20 minutes.

Add granulated sugar and salt and mix on low speed until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes. With mixer running, add butter, a few pieces at a time. Increase speed to medium-low and continue to mix until butter is fully incorporated and dough is smooth and elastic, 8 to 12 minutes longer, scraping down bowl halfway through mixing.

Transfer dough to lightly greased large bowl. Gather edges up and fold inward to form loose ball shape, then flip dough seam side down. Cover bowl tightly with plastic and let dough rise at room temperature until doubled in size, 1½ to 2 hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 24 hours; let sit at room temperature for 2 hours before rolling.)

Line rimmed baking sheet with parchment paper and lightly grease parchment. Transfer dough to floured counter and sprinkle with flour. Gently press dough to expel air, then press and roll dough to ½-inch thickness (approximately 10 by 13 inches). Using 3-inch round cutter dipped in flour, cut 12 rounds. (Reserve dough scraps for doughnut holes or discard.) Carefully transfer dough rounds to prepared sheet using thin metal spatula (flour spatula as needed). Cover sheet with plastic and let dough rise at room temperature until puffy, about 1 hour.

About 20 minutes before end of rising time, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 335 degrees. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Using both your hands, gently drop 4 dough rounds into hot oil and fry until golden brown, about 2 minutes per side. Adjust heat as needed to maintain oil temperature between 330 and 340 degrees. Transfer doughnuts to prepared rack. Return oil to 335 degrees and repeat with remaining doughnuts. Let cool almost completely, about 10 minutes.

Discard paper towels, leaving doughnuts on rack. Spoon jam into pastry bag or zipper-lock bag fitted with ¼-inch round pastry tip. Working with 1 doughnut at a time, use chopstick or skewer to poke hole through top of each doughnut, about halfway through, rotating to widen opening to about ½ inch. Insert pastry tip into opening and squeeze gently until jam just starts to appear around opening, about 1 tablespoon jam per doughnut. Dust doughnuts with confectioners' sugar. Serve warm or at room temperature.