Authentic Hanukkah Sufganiyot

In the bowl of a stand mixer, combine the lukewarm milk, yeast, and one tablespoon of the sugar. Let it stand for 10 minutes until bubbly and active.

Add the remaining sugar, eggs, vanilla paste, and lemon zest. Whisk lightly to combine.

Add half of the flour and start mixing with the dough hook on low speed. Gradually add the remaining flour and the salt.

With the mixer running, add the softened butter one tablespoon at a time, ensuring each piece is incorporated before adding the next.

Knead the dough on medium speed for 8-10 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.

Transfer to a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.

Gently punch down the dough and roll it out on a lightly floured surface to a 2cm (3/4 inch) thickness.

Cut out rounds using a 6cm (2.5 inch) circular cutter. Place rounds on a parchment-lined baking sheet, cover, and let rise for another 45-60 minutes.

Heat the oil in a heavy-bottomed pot to 170°C (340°F). Use a thermometer to maintain steady heat.

Fry the donuts in batches for 2 minutes per side until deep golden brown. A white 'ring' should remain around the center.

Remove with a slotted spoon and drain on paper towels. Allow to cool for 5 minutes.

Fill a piping bag fitted with a small circular nozzle with jam. Poke a hole in the side of each donut and squeeze approximately 1 tablespoon of jam inside.

Sieve a generous layer of powdered sugar over the top and serve immediately while warm.