Cinnamon-Cardamom Sufganiyot

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Cinnamon-Cardamom Sufganiyot
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Cardamom pastry cream filling? Don't mind if we do.

Place warm water in bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast over water; let stand until bubbly, about 5 minutes. Add warm milk, melted butter, sugar, salt, eggs, and 3 1/4 cups of the flour to yeast mixture; beat on low speed until ingredients are fully combined, about 1 minute.

Punch down dough, and place on floured work surface; roll to a 3/4- to 1-inch thickness. Using a 4-inch round cookie cutter, cut out 12 rounds, rerolling dough scraps as needed. Place rounds 2 to 3 inches apart on 2 floured baking sheets; cover loosely using towels, and let rise in a warm place, free from drafts, until puffed, about 30 minutes.

Meanwhile, pour oil into a large Dutch oven to a depth of 1 1/2 inches; heat over medium-high until a deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Whisk together cinnamon and 1/2 cup sugar in a large bowl; set aside. Working in batches of 3 or 4, gently place dough rounds into oil; cook, flipping once, until golden brown, 1 to 2 minutes per side.

Transfer cooled Cardamom Pastry Cream to a pastry bag or gallon-size ziplock plastic bag fitted with an open star tip. Using a chopstick or a wooden skewer, gently press into side of each Sufganiyot, pressing three-fourths of the way inside. Gently wiggle chopstick to hollow out center and make space for piping tip. Insert tip of pastry bag into hole, and fill with about 3 tablespoons Cardamom Pastry Cream until it just begins to poke out the side. Transfer Sufganiyots to a platter, and serve.

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