Hanukkah Sufganiyot (Dairy)

Celticevergreen's Note:

This recipe is a Dairy recipe. Kosher law prohibits serving milk and meat at the same meal so these would make a great snack. Time listed doesn't account for proofing time.

• Total Time: 34 mins
• Prep Time: 20 mins
• Cook Time: 14 mins

Ingredients:

Yield: 16 rolls

• 1 ½ teaspoons dry yeast
• ¾ cup warm 1% low-fat milk , divided
• 6 tablespoons granulated sugar
• 1 tablespoon butter , softened
• 1 teaspoon grated orange rind
• ½ teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 large egg
• 3 ¼ cups all-purpose flour , divided
• ¾ cup strawberry jam
• 1 tablespoon powdered sugar

Directions:

1. Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted).
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat at medium speed until smooth. Stir in 1 cup flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.
4. Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.
5. Preheat oven to 375°F.
6. Uncover balls. Bake at 375F for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.
7. Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.