Sufganiyot, 3 Ways

Directions

1. For the Sufganiyot Dough: To prepare the dough, bring ¾ cup whole milk just to a boil over medium heat in a small pot. Watch closely to ensure that the milk doesn’t boil over. Pour the milk into a measuring cup and let it cool to between 105 F and 110 F. When the milk has cooled, add two large eggs plus two large egg yolks to the milk and whisk gently to combine.
2. In the bowl of a freestanding mixer fitted with a paddle attachment, combine 3 ½ cups all-purpose flour, ¼ cup granulated sugar, 2¼ teaspoons instant yeast, one teaspoon fresh lemon zest and one teaspoon kosher salt. Add the milk mixture and mix just until combined.
3. Switch to the dough hook and knead the dough on low speed, about three minutes. The dough will look sticky, but that’s okay. Add the six tablespoons unsalted butter, a cube or two at a time. If the butter isn’t incorporating, remove the bowl from the mixer and knead the butter in with your hands for a minute to get it started. Just keep adding and kneading until it’s well combined.
4. Once the butter is incorporated, increase the mixer speed to medium and knead the dough for another few minutes until the dough is smooth and elastic. Transfer the dough to a lightly-greased medium bowl, cover with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
5. When the dough has chilled, line two baking sheets with parchment paper. Spray the parchment paper generously with cooking spray.
6. Tip the cold dough onto a lightly floured work surface and roll it into a rough nine by 13-inch rectangle about 1/2 -inch thick. Use a 3½-inch cookie cutter to cut out 12 dough rounds and set them on the prepared sheets. Sprinkle a light dusting of flour over the top of each dough round and lightly cover them with plastic wrap. Set in a warm place to proof until the dough is puffy and springs back slowly when pressed gently, about one hour.
7. When you’re ready to fry the doughnuts, line a wire rack with paper towels. Put one cup granulated sugar in a medium bowl. Add vegetable oil to a medium, heavy-bottomed pot until you have about two inches of oil. Attach a candy thermometer to the side of the pot and heat the oil to 375 (F). Carefully add one to two doughnuts to the oil and fry them until golden brown, around 1 minute per side. Use a slotted spoon to fish the doughnuts out of the oil and transfer them to the prepared wire rack. After about one or two minutes, when the doughnut are cool enough to handle, toss them in the bowl of granulated sugar until coated. Repeat with the remaining dough.
8. To fill the doughnuts, use the handle of a wooden spoon to poke a hole into one side of each, making sure not to poke through to the other side. Fill a pastry bag with a small round tip (or a Bismarck doughnut tip, if you’re fancy) with filling. Insert the tip of the pastry bag into the hole and gently squeeze to fill each doughnut.
9. For the Raspberry Rosé Quick Jam: In a medium, heavy-bottomed saucepan, bring ½ cup rosé wine to a low simmer and cook for four to five minutes, until the wine is reduced to a ¼ cup. Once the wine is reduced, add six ounces frozen raspberries, two tablespoons granulated sugar, and a tiny pinch of kosher salt, using a heatproof rubber spatula to lightly mash the raspberries.
10. Bring the mixture to a boil and cook for eight minutes until it’s slightly thickened. Remove from heat and whisk in one teaspoon rose water. Transfer the jam to a jar and cool to room temperature before placing in the refrigerator. The jam can be stored in an airtight container in the refrigerator for up to one week.
11. For the Apricot Lavender Quick Jam: In a food processor (or using a mortar and pestle), combine two tablespoons granulated sugar and one heaping tablespoon dried lavender. Pulse until the sugar is fragrant and infused with lavender bits.
12. In a medium, heavy-bottomed saucepan, cook six ounces frozen apricots over medium heat until softened. Use a heatproof rubber spatula to mash the apricots until they take the texture of applesauce. Add ¼ cup lemon juice and the lavender sugar and bring the mixture to a boil, stirring frequently. Cook for eight minutes until the mixture has thickened and the apricots have broken down completely.
13. Remove from heat. Transfer the jam to a jar and cool to room temperature before placing in the refrigerator. The jam can be stored in an airtight container in the refrigerator for up to one week.
14. For the Lemon Elderflower Curd: In a heatproof glass bowl, combine four large egg yolks, ¾ cup granulated sugar and ? cup freshly squeezed lemon juice. Whisk to combine. Create a double boiler by placing the bowl on top of a medium saucepan of water. Make sure the water does not touch the bottom of the bowl. Place over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
15. Once the mixture has thickened, remove from heat and whisk in four tablespoons unsalted butter, one cube at a time, only adding the next cube when the previous one has fully incorporated into the mixture. Add one tablespoon elderflower liqueur and a pinch of kosher salt, whisking to combine.
16. Transfer the curd to a jar and cool to room temperature before placing in the refrigerator. The jam can be stored in an airtight container in the refrigerator for up to two weeks.