A couple of notes: our yeast/milk/sugar mixture never became foamy, but everything turned out just fine. We added the zest of a lemon and a teaspoon of vanilla extract to our batter. And we used You're My Boy Blue-Berry Bourbon Jam (which we ordered from Good Eggs) (no, they're not paying me to keep saying they're name, I just love the company that much!), which was a perfect filler for our donuts.
Since we followed the recipe to a T, I'm not reprinting it here, but here's the pictures from our process.
The dough wasn't too sticky, and when cut into little sort-of balls was very pleasing - a nice weight and softness in your hand and very cute.
I mean, just look at that picture - aren't they sweet?
After cutting the dough, we dropped a tea towel over them to let them rise for another forty-five minutes.
The leftover scraps we saved to test the hot oil when frying (and then eat once fried - yum!).
Thanks, Hannah, for being my donut-making companion and Hanukkah hosting extraordinaire!