Hanukkah Jelly Donuts (Sufganiyot)

In a small mixing bowl, stir yeast, 1 tablespoon flour, 1 tablespoon sugar, and water to combine. Mix well, cover, and set aside until mixture begins to foam.

In a separate large bowl, mix remaining 3 cups of flour, melted margarine, salt, remaining sugar, and egg yolks until well combined.

Add prepared yeast mix and slowly pour in the remaining water. Mix well to combine until a smooth batter forms.

Cover bowl with a kitchen towel and set aside in a warm place for about 1½-2 hours to rise until batter has doubled in volume. Once risen, punch down to release any excess air.

Roll out dough onto a floured surface, about ¾-inch thickness and use a round cookie cutter with a 2½ - to 3-inch diameter to cut circles out of the dough.

Place a dollop of jelly or jam in the center of each circle.

Cover with another circle of dough, making sure that 2 circles attach well to form a closed ball with jelly or jam in the center - the sufganiyot.

Cover the doughnuts with a clean, slightly damp kitchen tea towel and set aside for 45 minutes to 1 hour to rise and puff up.

Line a large serving plate or platter with a few layers of paper towels and set aside.

Pour 2-inches of oil into a deep, heavy-bottomed pot or saucepan and bring to a medium-high heat until a deep-fry thermometer reaches 350°F/180°C.

Working in batches, carefully drop a few doughnuts into the hot oil, not too many at a time. Fry the doughnuts on both sides for about 2-3 minutes per side until puffed and golden brown.

Using a slotted spoon, transfer donuts to paper towels to drain excess oil.

Cool slightly before sprinkling with powdered sugar for serving.