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In a large bowl, dissolve 1 tablespoon of the yeast and 1 tablespoon of the granulated sugar in the water and allow the yeast to bloom. Stir in the milk.
Add the flour, egg and egg yolk, lemon zest, butter, salt, and the remaining 2 tablespoons of the granulated sugar. Mix with your hands, then knead the dough on a work surface until it becomes sticky yet elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for at least 1 hour. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature.
Dust a work surface with flour. Roll out the dough to ½ inch thick. Using the top of a glass, cut into rounds about 2 inches in diameter. Let the dough rise for 30 minutes more.
Pour at least 2 inches of oil into a heavy pot and heat until it's about to bubble (or do as I often do in an electric wok at 375°F).
Working with 4 to 5 at a time, drop the dough into the oil. Cook, turning when browned, for about 3 minutes on each side. Drain on paper towels. Using a pastry or cupcake injector, insert a teaspoon of jam into each doughnut. Roll the sufganiyot in powdered sugar (or you can use more granulated sugar) and serve immediately.