Sufganiyot

In a large bowl, mix the whole wheat flour, yeast, ground cloves and 1-1/4 cups of all-purpose flour. In a small saucepan, heat the water, honey and oil to 120° to 130°F. Add the wet ingredients to the dry ingredients, then beat on medium speed for two minutes. Add the egg and vanilla, and beat for two minutes longer. Stir in enough remaining flour to form a soft dough (know that the dough will still be sticky). Editor's Tip: Make things easy on yourself and mix this sticky dough with a stand mixer and a dough hook.

Turn the dough onto a clean, floured surface. Knead the dough until it becomes smooth and elastic, about six to eight minutes. Place it in a greased bowl, turning once to grease the top. Cover the bowl and allow the dough to rise in a warm place until it has doubled in size, about one hour. Editor's Tip: It's OK if your dough takes more time to rise. Just make sure it doubles in size and looks nice and puffy.

Punch down the risen dough. Turn it onto a lightly floured surface, then use a rolling pin to roll it out to a 1/4-inch thickness. Cut out the doughnuts with a floured 2-inch biscuit cutter. Editor's Tip: Cut the doughnuts as closely together as possible to get the most sufganiyot from the dough. Gather the scraps and roll out the dough again to get more doughnuts. Cover the sufganiyot with storage wrap and let them rest while you heat the oil.

Fill an electric skillet or deep fryer with frying oil and heat it to 375°. Working in small batches, fry the doughnuts, a few at a time, for 45 seconds on each side or until they're golden brown. Drain them on paper towels. Repeat with the remainder of the dough. Editor's Tip: One of the biggest mistakes when deep-frying is not maintaining the oil temperature. If you let it get too hot, the sufganiyot will brown too quickly, leaving the insides doughy and uncooked. If it's not hot enough, the doughnuts will become overly saturated with oil and taste heavy. It's also important not to overfill the pan; cook only a few sufganiyot at a time.

Cut a small hole in the tip of a pastry bag or the corner of a zip-top storage bag, then insert a small pastry tip for piping. Fill the bag with preserves, then twist or tie the end to keep the preserves from coming out the top.

Use a small knife to pierce a hole into the side of each doughnut. Fill the sufganiyot with the raspberry preserves.

Finish by dusting the sufganiyot with confectioners' sugar. Serve them immediately.