Name: Jam-Filled Challah Doughnuts
Yield: Makes about 24
Ingredients: 1½ teaspoons active dry yeast; 1 tablespoon plus ¼ cup sugar; 5 large egg yolks; 1 teaspoon kosher salt; 2⅓ cups all-purpose flour, plus more; 6 tablespoons unsalted butter, room temperature, cut into pieces; Vegetable oil (for bowl); Vegetable oil (about 8 cups; for frying); 1 cup sugar; 1½ cups any flavor seedless jam; A 2-inch-diameter biscuit or cookie cutter, deep-fry thermometer, pastry bag, and ¼-inch-diameter pastry tip

Photo of jamfilled challah doughnuts on a pink plate.

Photo by Peden + Munk

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

Recipe notes

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