STRAWBERRY-ROSE SUFGANIYOT WITH CARDAMOM SUGAR

A hint of cardamom and a splash of rosewater elevate these jelly doughnuts, a traditional Hanukkah treat. Making doughnuts can be a doozy of a task, but it can be turned into a great family activity. When I was a kid, we dedicated an entire day around the holidays to making sufganiyot for the neighbourhood.

1 cup (250 mL) whole milk, warmed

2 1/2 tsp (12 mL) dry active yeast

1/4 cup (60 mL) granulated sugar, divided

1/4 cup (60 mL) unsalted butter, melted, cooled slightly

2 eggs, room temperature, beaten

2 tsp (10 mL) vanilla extract

1 tsp (5 mL) salt

3 1/2 cups (875 mL) all-purpose flour, plus more for dusting

8 cups (2 L) canola oil, divided

1 1/2 cups (375 mL) good-quality strawberry preserves

2 tsp (10 mL) rosewater

1/3 cup (80 mL) icing sugar, sifted

1 tsp (5 mL) ground cardamom

1 Combine milk, yeast and 1 tsp (5 mL) sugar in bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 10 minutes.

2 Add in remaining sugar, butter, eggs, vanilla and salt. Stir to combine.

3 With the dough hook running on low speed, gradually add flour. Continue to mix until a smooth dough has formed that releases cleanly from bowl as it kneads, about 5 minutes.

4 Grease a large bowl with 2 tsp (10 mL) canola oil. Form dough into a ball in greased bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 1 hour.

5 Transfer dough onto a floured surface. Roll out into a sheet about 1/2 inch (1 cm) thick.

6 Lightly flour 2 baking sheets. Using a 2-inch (5 cm) circle cutter, cut rounds and transfer, spacing evenly, to baking sheets. (Lightly dust cutter with flour as you go to avoid sticking.)

7 Collect dough scraps and roll into a ball. Rest dough for 5 minutes, then repeat step 6 to cut remaining dough. Discard any remaining scraps.

8 Cover baking sheets with plastic wrap. Let rise in a warm place until they puff to about one and a half times their size, about 40 minutes.

9 About 10 minutes before they finish rising, heat remaining canola oil in a large pot over

medium-high heat until temperature reaches 375°F (191°C). Adjust heat to maintain temperature.

10 Working in batches of 3, gently place doughnuts in oil. Fry until golden and puffed, about 2 minutes per side. Remove from oil and place on a wire rack to cool. 11 Mix strawberry preserves and rosewater. (If preserves are chunky, purée in a food processor first.)

12 Before placing a large piping tip into a piping bag, use the tip to pierce a hole in the side of each doughnut. (This will make them easier to fill.) Place tip in bag and fill with strawberry mixture. Pipe about 1 tbsp (15 mL) strawberry mixture into each doughnut. 13 Mix icing sugar and cardamom in a bowl. Once doughnuts are completely cooled, sift cardamom sugar over doughnuts.

Makes 25 doughnuts