Name: Sufganiyot (Jelly Donut) Cake
Cuisine: International
Ingredients: For the brioche dough:; 1/4 cup warm whole milk; 1/4 cup warm water; 1/3 cup sugar (or up to 1/2 cup if you want a sweeter cake); 4 teaspoons active dry yeast; 2 3/4 cups (374 grams) all-purpose flour; 1 1/2 teaspoons fine sea salt; 3 large eggs, lightly beaten, at room temperature; 2 sticks (16 tablespoons) unsalted butter, divided (12 of the tablespoons at room temperature, cut into small cubes; 4 tablespoons for melting); 1 pinch Sugar (plain or vanilla-scented), for coating; For the raspberry whipped cream filling:; 2 cups heavy cream, chilled; 1 cup raspberry preserves (preferably seedless)

Ingredients

For the brioche dough:

1/4 cup warm whole milk

1/4 cup warm water

1/3 cup sugar (or up to 1/2 cup if you want a sweeter cake)

4 teaspoons active dry yeast

2 3/4 cups (374 grams) all-purpose flour

1 1/2 teaspoons fine sea salt

3 large eggs, lightly beaten, at room temperature

2 sticks (16 tablespoons) unsalted butter, divided (12 of the tablespoons at room temperature, cut into small cubes; 4 tablespoons for melting)

Method

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1.
Add the warm milk and water into the bowl of a stand mixer with a pinch of sugar. Sprinkle the yeast over top and step away for 3 minutes. The mixture may bubble (or not-mine didn't); stir it with a wooden spoon or spatula until it looks creamy. Attach the dough hook to the mixer, then add the flour and salt to the bowl and pulse the mixer a few times in order to make the flour damp. Then mix at medium-low speed (scrape down the bowl as needed) until you have a shaggy mass, 2 to 3 minutes. Scrape down the sides of the bowl and decrease the speed to low. Pour in the beaten eggs in 3 additions, making sure that each is incorporated before you add the next part. Then, beat in the rest of the sugar and increase the speed to medium. Beat for about 3 minutes, until the dough starts to come together. Return the mixer to low speed and add the 12 tablespoons of butter that you've cut into small chunks. Wait until each is incorporated before adding the next one. There is a lot of butter in this recipe, which means this part is going to take some time and you might get antsy. Be patient. (I found that scraping down the sides of the bowl and aiming the butter cubes into different areas of the bowl helped ease my mind.) When all of the butter is incorporated, your dough will be very soft and silky. Increase the speed to medium-high and beat until the dough pulls away from the sides and begins winding its way up the dough hook, about 10 minutes. It's important to let the mixer do its thing at this stage-I set a timer and stepped away so that I wouldn't be tempted to stop the process prematurely. Lightly butter a large bowl and scrape the dough into it. Cover it with plastic film and let it rise at room temperature until nearly doubled in size, an hour or so. (In the winter, I recommend using the aid of a space heater.) Deflate the dough by lifting it up on the sides and letting it plop down into the bowl. Cover the bowl with plastic wrap and refrigerate. Deflate the dough every t

Sufganiyot (Jelly Donut) Cake

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