Strawberry Sufganiyot

Name: Strawberry Sufganiyot
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons 1/4-ounce envelope active dry yeast (about; 1 Tbsp brandy (optional); 1 large egg; 2 larges egg yolks; 946 milliliters 3— all-purpose flour, divided, plus more for surface; 1 teaspoon kosher salt; 118 milliliters warm whole milk; 2 Tbsps fresh orange juice; 1 teaspoons finely grated orange zest; 355 milliliters strawberry jam; 1 Tbsp sugar; 6 Tbsps (3/4 stick) unsalted butter, room temperature, cut into pieces, plus more; 1 teaspoons vanilla extract; 2 liters Vegetable oil (for frying; about

Strawberry Sufganiyot might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 362 calories, 5g of protein, and 17g of fat per serving. This recipe serves 16. Head to the store and pick up warm milk, brandy, butter, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine yeast, 1 tablespoon flour,1 tablespoon sugar, and 2 tablespoons warmwater in the bowl of a standmixer*; let stand until yeast startsto foam, about 5 minutes.

Ingredients you will need

All Purpose Flour

Sugar

Yeast

Equipment you will use

Stand Mixer

Bowl

Whisk in egg yolks, wholeegg, milk, orange zest, orangejuice, brandy, if using, salt,vanilla, 2 cups flour, andremaining 1/4 cup sugar.

Ingredients you will need

Orange Zest

Egg Yolk

Vanilla

Brandy

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Whisk

Mix onlow speed with dough hookuntil combined, about 2 minutes.

Ingredients you will need

Dough

Add 6 tablespoons butter 1 pieceat a time, mixing well betweenadditions. (Any small lumps ofbutter will get worked into doughwhen more flour is added.)

Ingredients you will need

Butter

All Purpose Flour

Gradually add remaining2 cups flour (you may not needall of it), mixing until mostlycombined between additions,until dough is soft, smooth, andshiny—the dough will begin topull away from the sides of bowland climb up dough hook.

Ingredients you will need

Dough

All Purpose Flour

*If you don't have a stand mixer,you can get the same results bymixing the dough with a sturdywooden spoon and kneading ona lightly floured surface.

Ingredients you will need

Dough

Equipment you will use

Stand Mixer

Turn dough out onto a flouredwork surface and knead, addingmore flour as needed, until nolonger sticky, about 5 minutes.

Ingredients you will need

Dough

All Purpose Flour

Transfer to a buttered bowl,turn to coat, and cover with aclean kitchen towel.

Equipment you will use

Kitchen Towels

Bowl

Let rise ina warm, draft-free place untildoubled in size, about 1 hour.

Roll out dough on a lightly flouredsurface until 3/4" thick. Using afloured cutter, cut out rounds ofdough, twisting cutter to releasethe dough (this strengthens theedges so the dough puffs whenfrying). Reroll scraps once.

Ingredients you will need

Dough

Roll

Transfer rounds of dough to aparchment-lined baking sheet andcover loosely with another kitchentowel.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Let rise until not quitedoubled in size, 40–50 minutes.

If you are not ready to frydough, refrigerate rounds up to3 hours.

Fit a large heavy saucepan withthermometer; pour in vegetableoil to measure 4" and heatover medium-high heat untilthermometer registers 350°F.Working in batches, fry doughuntil golden, about 1 minute per side.

Equipment you will use

Sauce Pan

Transfer to a papertowel–lined baking sheet andlet cool slightly before filling.

Equipment you will use

Baking Sheet

Pulse jam in a food processoruntil smooth (this will make iteasier to pipe). Scrape jam intopiping bag fitted with 1/4" tip*.Insert tip into top of sufganiyotand gently fill until jam just pokesout of hole. Dust with powderedsugar just before serving.

Ingredients you will need

Jam