Mirj's Sufganiot (Hanukkah Jelly Doughnuts)

Step 1: Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.

Step 2: Blend well and stir in most of the flour to form a soft dough.

Step 3: Knead by hand, machine or in bread machine (dough setting), adding flour as needed.

Step 4: The dough should have some body, not too slack, supple, smooth and elastic.

Step 5: Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.

Step 6: If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.

Step 7: If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.

Step 8: Otherwise, roll dough out to about three-quarters of an inch.

Step 9: Using a two and half inch or three inch biscuit cutter, cut out rounds.

Step 10: Cover and let sit 15 minutes while heating oil.

Step 11: In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.

Step 12: Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.

Step 13: Turn over once and finish frying the other side.

Step 14: Lift doughnuts out using a slotted spoon and drain well on paper towels.

Step 15: To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.

Step 16: Test oil temperature: It's a good idea to try frying one doughnut to start with.

Step 17: Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.