Sufganiyot

Warm the milk in a microwave-safe bowl for 20 to 30 seconds, or until it reaches about 100 to 110°F. Stir in the yeast until dissolved and let it stand for 5 to 10 minutes, or until it becomes foamy. In the bowl of a stand mixer fitted with a paddle attachment, mix 2 cups of flour with the butter, sugar, eggs, salt, cinnamon, and nutmeg on medium speed. Add the milk mixture and vanilla, stirring just until blended. Gradually add the remaining 2 cups flour while mixing. Continue mixing until the dough forms a tight ball and pulls away from the sides of the bowl, about 10 minutes.

Spray a large bowl with non-stick cooking spray. Shape the dough into a smooth ball and place it in the bowl. Lightly spray the dough with cooking spray, cover with plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

Transfer the dough to a lightly floured surface and knead for 2 minutes to remove large air bubbles, adding more flour if needed. Roll out the dough to about 1/2-inch thick and cut out 18 donut shapes using a 4-inch round cutter, re-rolling scraps as necessary. Let the cut dough stand for 10 minutes.

Fill a large, deep skillet with about 2 inches of canola oil and heat to 330°F. Fry the donuts in batches, 2 minutes per side, until golden brown and puffed. Use tongs or a slotted spoon to transfer the donuts to a wire rack lined with paper towels. Let them cool completely.

Fill a pastry bag or a clean plastic squeeze bottle with jelly. Make a hole in the side of each donut using a wooden skewer or a small paring knife, being careful not to pierce through the other side. Gently swirl the skewer or knife to create space for the filling. Evenly pipe the jelly into the donuts. Sprinkle with confectioners’ sugar before serving.