Makes: 6-8 servings

Ingredients:
Dough
1 ¼ oz. envelope active dry yeast (about 2 1/4 tsp.)
3-4 cups all-purpose flour, divided, plus more for surface
1 tablespoon plus ¼ cup sugar
2 large egg yolks
1 large egg
½ cup warm whole milk
½ teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon brandy (optional)
1 teaspoon kosher salt
½ teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into pieces

Filing
1 cup Well-Pict Strawberries
2 Limes
1 teaspoon Lime Zest
¼ cup Honey
½ cup Sour Cream
1 cup cream cheese (room temperature)

Frying And Assembly
– Vegetable oil (for frying; about 8 cups)
– Powdered sugar (for dusting)
– 1 cup sliced strawberries (for garnish)

Special Equipment
– A deep-fry thermometer
– Piping bag, and ¼” round tip
– 2 ½”diameter biscuit or cookie cutter

Directions:
Make the Dough
Combine yeast, 1 Tbsp. flour, 1 Tbsp. sugar, and 2 Tbsp. warm water in the bowl of a stand mixer*; let stand until yeast starts to foam, about 5 minutes.
Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and remaining ¼ cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
Add 6 Tbsp. butter 1 piece at a time, mixing well between additions. (Any small lumps of butter will get worked into dough when more flour is added.) Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth, and shiny—the dough will begin to pull away from the sides of bowl and climb up dough hook.
*Don’t have a stand mixer? You can get the same results by mixing the dough with a sturdy wooden spoon and kneading on a
lightly floured surface.

Knead and Proof the Dough
Turn dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes.
Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm, draftfree place until doubled in size, about 1 hour.

Cut the Dough
Roll out dough on a lightly floured surface until 3/4″ thick. Using a floured cutter, cut out rounds of dough, twisting cutter to
release the dough (this strengthens the edges so the dough puffs when frying). Reroll scraps once.
Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite
doubled in size, 40–50 minutes.
If you are not ready to fry dough, refrigerate rounds up to 3 hours.

Fry the Dough
Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4″ and heat over mediumhigh
heat until thermometer registers 350°. Working in batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel–lined
baking sheet and let cool slightly before filling.

Fill and Finish the Sufganiyot
Combine sour cream, cream cheese, honey, lime zest and lime juice until incorporated. Pulse Strawberries in a food processor
until you have a rough puree’. Incorporate strawberries into the cream cheese mixture (this will make it easier to pipe). Scrape
filling into piping bag fitted with 1/4″ tip*. Insert tip into top of sufganiyot and gently fill until the filling just pokes out of hole. Slice
strawberries into a fan and dust with powdered sugar just before serving.
*Don’t have a piping bag? With a toothpick, make a shallow hole in the doughnut, then use a plastic bag with a 1/4″ opening cut
diagonally from 1 corner.