Please note, the prep time does not include letting the dough rise!
*You may replace the whole milk and lemon juice with ½ cup of whole buttermilk.
**The blackberry jam can be made ahead of time and stored in an airtight container in the fridge for 2 weeks. If you have leftover jam, then enjoy however you normally do!
***Sufganiyot dough can also be prepped and frozen. When you shape the balls and place them on the lined baking sheet, put them in the freezer BEFORE letting them rise a second time. Once frozen completely you can transfer them to a plastic bag. To bake, simply thaw and let rise on a lined baking sheet, covered, for about 4 hours, until doubled in size. Then continue baking as instructed.