Directions

1. Place half of the water in a bowl and add the yeast. Let stand for 20 minutes (the mixture should turn foamy).

2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter with the sugar, milk powder, Yemen spice, and salt at medium speed until you get a sandy and homogenous mix. Beat the eggs in a bowl and then slowly beat into the butter mixture. Beat in the yeast mixture, the rest of the water, and the flour; mix at medium speed until well-mixed and slightly stringy, about 8 to 10 minutes.

3. Cover the bowl with plastic wrap and let it sit in a warm place until the dough doubles in size, about 1 to 1 1/2 hours.

4. Transfer the dough to a lightly floured surface and punch it down. Roll the dough out until it is 3/4 inch thick.

5. Dip a round (2-2.5 inch) cookie cutter or a small glass into a bowl of flour and punch out the doughnuts. Combine any leftover dough, roll it out again and repeat, transferring the doughnuts to a baking sheet as you go. Let the doughnuts rest to proof again, covered with a damp cloth for 30-60 minutes. They should double in size and be pillowy soft.

6. Preheat the oven to 350°F.
   

7. Bake the sufganyot for 8 minutes, or until golden brown.

8. Prepare your fillings in piping bags.

9. Once the sufganyot have cooled, fill them from the bottom. You can use a knife to make a hole to make it easier.

10. To finish, give them a light spritz with cooking spray and dust with confectioner's sugar.