Classic strawberry jelly soufganiyot

DIRECTIONS

• If you’re using DRY ACTIVE YEAST, skip to instruction number 2.
  If you’re using INSTANT YEAST, put flour, yeast and sugar in the bowl of a stand mixer and mix with a spatula. Make a well in the center of the flour, add milk, whiskey and eggs and knead dough on medium speed for 3 minutes to combine. With mixer running, and add orange zest, mahlab and salt, then add butter, one tablespoon at a time and lead until combined. Increase speed to medium and knead for 5 minutes, to create a soft and a little sticky dough. Transfer dough to a large and lightly greased bowl, cover with plastic wrap and keep in a warm place in the kitchen (above the stove) for an hour, until it doubles in volume.
  Skip to instruction number 3.
• If you’re using DRY ACTIVE YEAST you need to proof it first. Put ½ cup warm milk, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
  Put flour in the bowl of a stand mixer and make a well in the center. Put yeast mixture, the rest of the sugar, the rest of the milk, whiskey and eggs in the well and knead dough on medium-low speed for 3 minutes to combine. With mixer running, and add orange zest, mahlab and salt, then add butter, one tablespoon at a time and lead until combined. Increase speed to medium and knead for 5 minutes, to create a soft and a little sticky dough. Transfer dough to a large and lightly greased bowl, cover with plastic wrap and keep in a warm place in the kitchen (above the stove) for an hour, until it doubles in volume.
• Cut parchment paper into 20 3”x3” squares, arrange them on 2 baking sheets and spray them all with oil.
• Lightly flour a working surface and knead the dough on it for a minute. Use a dough scraper to divide dough into 20 equal pieces. Use your hands to roll each piece into a nice ball and put on a parchment paper square. Repeat with the rest of the dough. Cover each tray with a towel and let stand for about 45 minutes, until dough rises.
• Fill a deep frying pan with an Inch of oil. Cover and heat to 325 degrees on medium heat (this may take about 10 minutes.) Test oil by throwing a small piece of dough into the oil. It should gently simmer around the dough. Line 2 large trays with double layer paper towel.
• Pick up each parchment paper square with the soufganiya on it and gently drop the soufganiya into the hot oil. Add a few more soufganiyot at a time, but do now crowd the pan too much, so you don’t bring down the oil temperature. The parchment paper will prevent you from touching the soufganiya with your hands and deflating or squeezing it. Fry each soufganiya until light golden-brown, about 2 minutes per side, and transfer to the towel paper lined trays. Repeat with the rest of the dough.
• Fill a pastry bag fitted with a long piping tip (Bismarck) with the jam and fill soufganiyot with it. Dust with powdered sugar and serve immediately.
• Soufganiyot do not keep well, so eat them all… or freeze the dough after the first rise. Thaw it overnight covered in the fridge. The next day roll into soufganiyot and continue with the recipe as instructed.