Subtract about ¼ cup of warm water called for in the recipe. Add one teaspoon of sugar and the yeast and gently stir with a spoon. Allow the yeast to feed off the sugar and begin to bubble (if it doesn't bubble after 5 minutes, your yeast may be expired). Let it bloom for about 8 to 10 minutes.

Put flour, yeast and sugar in the bowl of a standing mixer with a dough hook. Mix on low speed until combined. Add the eggs, water, vanilla, brandy and lemon zest and mix on medium speed until the dough comes together. Occasionally scrap the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. If the dough hasn't come together, add a few drops of water as needed. Next, add salt and continue mixing for 5 minutes until the dough is smooth and elastic. While the mixer is working, add the butter, one piece at a time, and continue mixing until all of the butter is absorbed, about 8 to 10 minutes. The dough may look very soft and might be sticky – that's ok.

Lightly flour your hands and your working surface. Shape and knead the dough into a smooth ball. Place the dough in a greased bowl, turning once to grease the top. Set in a warm place to rise until doubled. This will take 1 1/2 to 3 hours, depending on how warm your room is. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature.

Cover a baking sheet with parchment paper and generously oil it; set aside. On a lightly floured work surface, roll dough to ½ inch thickness.

Using a cookie cutter, cut out as many Sufganiyot as you can and place them on the prepared baking sheet. Cover and let rise until doubled, about 45 minutes.

When ready to fry, heat a large deep pan or pot of oil until it reaches 350°F/180°C. The oil should be around 3 inches deep for best results when frying. Carefully drop the Sufganiyot into the oil. Avoid overcrowding the pan and fry only 3 to 4 doughnuts at the same time. Fry the doughnuts for 2 to 2 1/2 minutes, then turn them over and fry for another 2 to 2 1/2 minutes on the other side. The Sufganiyot should be golden but not dark brown. Transfer to a paper-towel-lined baking sheet or a plate using a slotted spoon.

Fill the Sufganiyot after they have cooled to room temperature. The fillings might melt if the doughnuts are too hot. Once the Sufganiyot has been filled, you can dust it with powdered sugar for a pretty finish.