Combine all of the ingredients in a mixing bowl until smooth and combined — about 2 minutes.
Let the dough rest. Dough should have the consistency of a paste or peanut butter, not a solid dough or a loose batter.
Fill up a small sauce pan with vegetable oil, about 2” deep. Heat up the oil to 340F. Use a thermometer, If you don’t have one you can test the temperature of the oil by dropping a small piece of dough into the oil and see it floating and sizzling.
Using a teaspoon, scoop enough dough to create about 1” drops into the oil. Use your fingers to drop the dough into the oil. Watch the munchkins fall to the bottom and rise up quickly and start to shape to a ball shape.
Keep flipping the sufganiyot from side to side until they are deep golden brown. Open one to make sure they are done.
If the oil is too hot, they will brown quickly and won’t cook on the inside. You’ll have to play with the heat of the stove to get to the correct setting. It’s usually medium low, but a bit closer to low. Don’t be intimidated, it’s easy!
Set the ready ones on a plate lined with paper towel and let cool just a bit.
Insert strawberry jelly in the middle of each sufganiya and sprinkle generously with powdered sugar just before serving.
Best eaten right away!
