Ingredients:

• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup warm water
• ¼ cup sugar
• 3 cups all-purpose flour
• ½ tsp salt
• 1 tsp Ground Nutmeg
• ½ tsp Ground Cardamom
• ¾ cup warm milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• Oil for frying
• Jam (strawberry or raspberry)
• Powdered sugar for dusting

Instructions:

1. Dissolve yeast and 1 tbsp sugar in warm water. Let it sit for 5-10 minutes until foamy.
2. In a bowl, mix flour, remaining sugar, salt, nutmeg, and cardamom. Add yeast mixture, warm milk, eggs, and melted butter. Knead until smooth. Cover and let rise for 1 hour or until doubled.
3. Roll out dough to ½-inch thick. Cut into circles using a cookie cutter. Cover and let rise for 30 minutes.
4. Heat oil to 350°F (180°C). Fry each sufganiyah for 1-2 minutes per side until golden brown. Drain on paper towels.
5. Fill with jam using a piping bag and dust with powdered sugar.