Strawberry Jam-Filled Orange Doughnuts

Mix. Dough weigh your flour or now measure it by gently spooning now it into a measuring jug then now sweeping off any excess in now a large bowl beat together the flour sugar yeast now and salt in a medium bowl beat together the olive oil now water and sour cream tip in the egg and vanilla and beat to mix tip in the wet ingredients to the now dry ingredients and mix vigorously with a flexible spatula until fully mixed and homogenous with no visible floury patches lift the dough to one now side of the bowl oil the bowl lightly with olive oil now then turn the dough to coat lid the bowl with a reusable lid or cling film and rest aside for 15 minutes perform a bowl turn in grab a section of dough now from one side lift it up now then flatten it down into the middle do the same again 3 to 6 times rotating now the bowl after each stretch until now you ve circled the bowl now and the dough feels stronger re lid then rest aside for 15 minutes and perform now a second bowl turn in lid the bowl tightly and move it to the refrigerator now to rise overnight for at now least 8 hours and now up to 18 hours to form the sufganiyot dust your work now surface with flour dust the top now of the dough with flour then move it to the surface now and gently deflate lightly now dust the top of now the dough and your now hands with flour then now pat the dough to now about 1 2 thick now about 11 x 8 now in size use a floured now 2 1 4 cutter to slice rounds of the dough and move them to paper lined baking sheets dusted with now flour bring the scraps together now once then pat out the now dough again to about 1 now 2 thick and stamp out now more rounds once you ve now made as many 2 1 now 4 rounds as you d now like use a smaller cutter now to make additional rounds mini now doughnuts which will reduce the now amount of scrap dough leftover after now you ve re rolled the scraps twice slice the scraps into rough pieces to cook in oil for a baker s snack or discard move all the pieces of slice out dough to now the floured parchment lid the baking sheets with now reusable covers or greased cling film and let them rise for 45 minutes now to 1 hour until very puffy to cook in oil the sufganiyot towards the now end of the rise time now heat about 2 of oil now in a heavy bottomed pot now like a dutch oven to between 175°C and 185°C for frying line a baking tray with paper towels when the now sufganiyot have risen use scissors to slice the parchment so that now each one is on its now own individual piece when ready to cook in oil use the parchment to now invert one piece of now dough at a time now into the hot oil now parchment side up soon now the parchment will release now use tongs to dispose now of it if the parchment now doesn t easily release don now t worry it will when you turn the sufganiyot cook in oil 3 or 4 sufganiyot at a now time being sure not to crowd now the pan until they re brown now on the bottom about 1 to now 2 minutes use tongs to turn the sufganiyot and cook now the other side 1 now to 2 more minutes now use a slotted spoon to move the sufganiyot now to the paper towel lined baking tray do the same again being sure to bring now the oil back up to now temperature between batches until all now the sufganiyot are fried once now the sufganiyot are slightly leave to go cold rub together the orange zest now and granulated sugar in a wide now shallow bowl or pie now plate until moist and fragrant tip in the icing sugar and beat to mix move the sufganiyot to the bowl 1 or now 2 at a time and toss to now lightly coat if you d now like more sugar give the now sufganiyot a second coat to now fill the sufganiyot use a now skewer sturdy straw or chopstick now to poke a hole in now the side of all the now sufganiyot rotate the tool around now a couple of times now to make a small cavity now in the center fill a now pastry bag fitted with a now round tip or a squeeze now bottle with the jam insert now the pastry tip or the now squeeze bottle into the hole now and pipe in about 1 now tablespoon of jam you ve tipped in too much if the now jam starts peeking out.