Step 1: Prepare the Dough

• In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy.
• In a large mixing bowl, combine the yeast mixture, warm milk, sugar, salt, eggs, butter, and 2 cups of flour. Mix until smooth.
• Gradually add the remaining flour, ½ cup at a time, until a soft dough forms.
• Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Shape and Fill the Sufganiyot

• After the dough has risen, punch it down and roll it out on a floured surface to about ¼ inch thickness.
• Using a round cookie cutter or drinking glass, cut out circles of dough.
• Place a small spoonful of fruit preserves or jelly in the center of half of the dough circles.
• Brush the edges of the filled circles with water and place another dough circle on top, pressing the edges together to seal.
• Repeat with the remaining dough and filling.

Step 3: Fry the Sufganiyot

• Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
• Carefully place the filled doughnuts into the hot oil, a few at a time, and fry for 1-2 minutes on each side or until golden brown.
• Remove the sufganiyot from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Step 4: Serve and Enjoy

• Once all the sufganiyot are fried and slightly cooled, dust them generously with powdered sugar.