First, let's make the doughnut dough! Combine yeast, warm almond milk and two teaspoons sugar in a large bowl of a stand mixer and stir to dissolve. Wait 10 minutes, the mixture should get foamy. If it doesn't, the water is the wrong temperature or your yeast is dead. Try again!

Then add 3 cups flour and remaining sugar. Add eggs one at a time and mix with the paddle until it starts to comes together. Then add salt and combine.

With the mixer on low, add the margarine, a little at a time, mixing until it’s all incorporated into the dough. Then, mix on medium speed with the dough hook for about 5-10 minutes until dough is smooth and shiny, adding flour as necessary.

Then, knead on a floured surface for 5 minutes until slightly tacky but not sticky, adding flour as needed.

Place the dough in a large bowl, cover and let rise in a warm place until doubled in size, about 2 hours.

While your dough it rising, make your chicken liver mousse! Heat 1 tablespoon schmaltz in a large sauté pan over medium heat. Then add shallots, salt and pepper and sauté until shallots are caramelized and fragrant. Then add the livers to the pan and sear on both sides just until medium rare, about 1-2 minutes per side. Do not over cook.

Remove the onions and livers and pour a little wine in the pan to deglaze and scrape up all the deliciousness. Put this and the onion/liver combo in a food processor.

Mix that sucker up and then add remaining schmaltz and combine. Season with salt and pepper to taste.

Almost done! Your mousse will be pretty runny at this point. Don’t worry. Strain the mousse to get rid of any lumps into a medium bowl and refrigerate until ready to use. You can make this a few hours or up to a day ahead of time.

When the dough has doubled, punch it down and place on a lightly floured surface. Roll the dough out to ¾ inch thick and cut out doughnuts using a 3-inch round cutter. Make more doughnuts with the scraps. Place doughnuts on parchment paper lined cookie sheets about 1 inch apart. Cover loosely with plastic wrap or a towel and let rise in a warm place until they puff up, about 1 hour. At this point, you can refrigerate them for up to 2 hours if it’s not time to fry. Bring to room temperature before frying.

You can also make your glaze. Combine confectioners' sugar with enough Manischewitz so it's just thin enough to drizzle. You can place glaze in a piping bag for more precise drizzling.

When ready to fry, heat 2 inches of oil in a heavy-bottomed pot until it reaches 350 degrees F. Working in batches to fry the sufganiyot; be careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden. Sprinkle immediately with flaked salt and let cool on cooling rack.

Place mousse in a pastry bag with a round tip for easy filling.

When the sufganiyot are cool enough to touch, poke a hole in the top using the tip of the pastry bag. Fill using chicken liver mousse, drizzle with Manischewiz glaze and garnish with powdered sugar if you like. Eat up!