Sufganiyot recipe

This is the evil version, adjust to your personal prejudices:

* a little more than 2 tsp yeast, maybe 2.5
* 3 cups flour
Note: 1 cup flour is 113 gram as per the King Arthur website; they call it a "generous" cup, so about 340 grams.
* 1 egg
* 1.5 tablespoon vegetable (NOT OLIVE) oil
* 1/2 teaspoon salt
* 1 cup warm (not hot) water
Note: 236.59 grams according to Google.
Note: Shani substituted soy milk instead of water, she says her kids loved them.
* 2 teaspoons vanilla (or just slop in some brandy or bourbon or whatever)
* 1 lemon's worth of zest (you can substitute orange I guess)
* Whatever you're going to fill them with, in a container with a squirty tip like for icing

Knead and let rise in a warm place, covered.

Roll the dough out onto a floured surface. The dough will be sticky, don't worry. But make sure both sides get floured. Roll it out to about 0.5 inches thick. Use a coffee mug to punch out circles of dough (about 2 inches in diameter or a drop more. You should be able to get around 10 circles. Cover with a towel (still on the surface) and let it sit for half an hour.

Put a couple of inches (not kidding) of oil in a pan. Heat it up to medium heat. (I know... if you have a thermometer it should be 180 C or 350 F). Fry the sufganiyot for about 1 minute per side, let them cool on some paper towels or a cooling rack.

You want your filling not to be chunky or it won't squirt using that bottle. (You can use an icing thingy or something else too). Poke the filling thingy into the sufganiyot FROM THE TOP (you're aiming for the center) and squeeze the filling into the sufganiya.
Tip from Mooriam for dechunking whatever you use for filling - run it through a few pulses in a food processor with a splash of boiling water. Shani says she uses a microwave to dechunk.

Sprinkle with powdered sugar.

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