Take a medium bowl and prepare the dough by dissolving the yeast in the warm water. Make sure you don’t add too much water, because it may make things very tricky.
After preparing the dough for your sufganiyot, add granulated sugar and salt.
It is the time to add the milk, butter, egg yolks and a couple of cups of flour. Blend in to prepare smooth dough.
Your dough must be pretty smooth and elastic to touch. Kneading is the best way to ensure this. Keep punching the dough to make it as smooth as possible.
Once you get the smoothness, cover the dough with a dish towel. Leave it for 60-80 minutes to let rise. You will see that the size will be doubled within one and a half hours.
Make sure the dish towel remains wet. If the air is dry, you need to dampen the towel with warm water after every while.
Once the dough is ready, roll it out with the help of a floured rolling pin. Make sure it is no more than a quarter inch thick.
After rolling out the dough, use a biscuit cutter to make circles of three inches in diameter.
Having got the required round pieces of dough, it is the time to add jelly. The best way is dropping a table spoon of jelly right in the middle of each circle.
After brushing the edges of a circle, place another one on top of it. Pinch both edges to make a doughnut.
Once the size of the doughnuts is increased, fry them in the vegetable oil. After getting a brownish look, place them on paper towels to let them drain. Before serving, dust the sufganiyot with the confectioners sugar.