Yields ~12 Sufganiot

 Ingredients 

Dough

 1 2/3 cups (400 ml) warm milk

 2 1/4 tbsp (18 grams) dry yeast

 1/3 cup (70 grams) granulated sugar

 5 1/2 cups (700 grams) all-purpose flour

 2 large eggs + 1 egg yolk

 7 tbsp (100 grams) unsalted butter

 1 tsp salt

 Zest from 1 orange

Peanut Butter & Jelly Filling

4 tbsp (60 grams)  unsalted butter, room temperature

 3/4 cup (175 grams) smooth peanut butter

 4 ounces (120 grams) cream cheese, room temperature

 1 2/3 cup (200 grams) powdered sugar

 1 tbsp vanilla extract

 1 1/2 tsp (8 ml) full-fat milk

 2 cups (500 grams) strawberry jam or any other jam

 5 cups (1.2 liters) canola or vegetable oil

 Powdered sugar for dusting

Directions

 Prepare the dough: Place the flour, yeast, sugar, salt, butter and orange zest in a mixer bowl and start kneading. Add the eggs and milk and continue kneading until a soft, sticky dough forms. Transfer dough into an oiled bowl, cover and let rise until doubled. Roll into 

smooth, 55-gram balls, cover and rest 30 minutes. Heat oil to 365°F (185°C).

 Make the fillings: Using a hand mixer, cream the peanut butter with cream cheese and butter. When smooth, add powdered sugar, vanilla and milk. Mix until silky. Place in a piping bag. Place strawberry jam in a separate piping bag.

 Fry: Fry the sufganiot on their parchment squares until they release and turn golden. Transfer to a cooling rack and rest 10 minutes.

 Fill and finish: Pinch two holes in each sufganiyah. Fill one side with peanut butter cream and the other with jam. Dust generously with powdered sugar. Serve!