Sufganiyot (Jelly Donuts)

Heat milk in 1-quart saucepan over medium heat until it just comes to a boil (5 to 7 minutes); stir in butter until melted. Cool to warm (105° to 115°F).

Combine warm water and yeast in large bowl; stir to dissolve. Add cooled milk mixture, 2 1/2 cups flour and brown sugar. Beat with wooden spoon until smooth. Stir in eggs, salt, cinnamon and nutmeg; mix well. Stir in enough remaining flour to form soft, but manageable, dough.

Turn dough out onto lightly floured surface; sprinkle additional flour on dough, if needed, to prevent dough from sticking to hands (dough should be softer than bread dough). Knead lightly 2 minutes. Place into greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). (Dough is ready if indentation remains when touched.)

Punch down dough with fist. On lightly floured surface, roll dough to 1/4-inch thickness. Cut out donut rounds with lightly floured 3-inch round cookie cutter. Place onto greased baking sheet. Cover; let rise until nearly double in size (about 45 minutes).

Heat 3 inches oil in deep fat fryer or Dutch oven to 350°F. Place donuts, no more than 3 at a time, into hot oil. Fry, turning once, until golden brown (2 minutes). Drain well on paper towels.

Fit pastry bag with #4 tip; fill with jelly or preserves. Press tip into side of donut to make hole; squeeze about 2 teaspoons jelly or preserves into each donut.  Sprinkle donuts with powdered sugar.

Variation:  Glazed Donuts.  Do not sprinkle with powdered sugar.  Place donuts on wire cooling rack over waxed paper. Combine 4 cups powdered sugar, 2/3 cup hot water and 4 teaspoons jelly or preserves in medium bowl; stir until smooth. Dip donuts into glaze; place onto wire cooling rack. Let stand until glaze is set. If glaze thickens while dipping, stir in 1 to 2 teaspoons hot water.