Sufganiyot: The Best Traditional Hanukkah Donuts

Combine yeast with 1 tablespoon sugar and lukewarm water in a medium bowl. Stir gently and let stand for 10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture, lukewarm milk, remaining sugar, egg, egg yolk, and lemon zest. Mix until just combined.

Add softened butter and knead dough for about 8-10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise in a warm area for about 1-1.5 hours, or until doubled in size.

Roll the dough to about 1/2-inch thickness on a lightly floured surface and cut into circles using a 2.5-inch cutter. Place on parchment-lined sheets.

Cover with towels and allow to rise for another 30 minutes until puffy.

Heat 2 inches of oil in a pot to 350°F. Fry 3-4 dough circles at a time, 1-2 minutes per side, until golden brown. Drain on paper towels.

Create a hole in each donut and fill with jam using a piping bag. Roll in powdered sugar while still warm.