Mayim Bialik'S Sufganiyot (Jelly Doughnuts)

1. 1

   Combine the yeast, sugar, and 1 cup of the warm nondairy milk in a small bowl and let stand until foamy, about 8 minutes.

2. 2

   Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes.

3. 3

   On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

4. 4

   Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes.

5. 5

   Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet.

6. 6

   Reroll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes.

7. 7

   Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375u00b0F. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags.

8. 8

   Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool. Sprinkle with confectioners' sugar.

9. 9

   Variation: For jam-filled doughnuts, spoon jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy).

10. 10

    Note: Be sure to drain well before serving. These doughnuts are best when served immediately, but they can be stored in airtight containers overnight.

* Per serving · 4 servings · Values may vary.