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Recipe Detail Page
Strawberry-Rose Sufganiyot with Cardamom Sugar
Holiday 2021
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 make sufganiyot for the neighbourhood.
Makes 25 doughnuts
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 the 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 at low speed, gradually add flour. Continue to mix until a smooth dough has formed that releases cleanly from the 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 a 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 them into a ball. Rest the dough for 5 minutes, then repeat step 6 to cut the 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
