STRAWBERRY SUFGANIYOT (Doughnuts)

Jelly doughnuts that are to die for!  These do not last long.  Use a good quality jam to fill these to get the best flavours and sprinkle with sugar when cooled.

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

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. (this is crucial, I used a candy thermometer to keep a close eye on the 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 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
preserves. Pipe about 1 tbsp (15 mL) strawberry preserves into each doughnut.

13 Once doughnuts are completely cooled, sift sugar over doughnuts.