In the bowl of a stand mixer pour ¼ cup (60 ml) of the warm milk and whisk in the Redpath® Granulated Sugar. Sprinkle the active dry yeast over the warm milk mixture. Let sit for 5 minutes or until foamy.
In a bowl, whisk together flour, the Redpath® Golden Yellow Sugar, caraway seeds, and salt until thoroughly combined.
In a large measuring cup, whisk together the remaining milk, egg, brandy, lemon zest, and pure vanilla extract.
Add the dry ingredients to the yeast mixture and pour the egg mixture over the flour. With the hook attachment, knead dough on medium-low speed until dough begins to form a ball and to pull away from the sides of the bowl.
Add the butter, increase speed to medium-high and knead dough until butter is fully absorbed into the dough. Dough should be smooth, shiny, and elastic; about 5 minutes.
Place the dough into a large bowl that has been lightly greased. Cover with a clean kitchen towel or plastic wrap and place into a warm, draft-free location to rise. Allow to double in size; about 1 to 1½ hours.
Line a large baking sheet with parchment paper. Set aside until needed.
Transfer dough to a lightly floured work surface. Roll the dough to ¼ to ½ inch thick. With a 2½-inch round cutter, cut rounds from the dough. With the aid of a spatula, transfer rounds to the parchment lined baking sheet. Gently reshape rounds, as necessary. Scraps can be gathered and rerolled again.
Cover rounds with plastic wrap and allow to rise again until doubled in size; about 30 minutes.
While the doughnuts are proofing, place about 2 inches of canola oil into a medium heavy-bottomed pot or dutch oven and gradually bring the temperature of the oil to 365°F (185°C).
Line a baking sheet with paper towels.
Fry about 4 doughnuts at a time.
Fry each sufganiyah about 1 to 2 minutes per side, or until golden in colour. Remove the sufganiyot with a slotted spoon and place onto paper towels to soak up any excess oil.
Repeat until all sufganiyot are fried.
With a sharp paring knife, create a small slit on the side of each sufganiyah.
Fit a piping bag with a small round piping tip. Fill piping bag with 3 Ingredient Strawberry Jam or Strawberry Jam with Pectin. Insert piping tip into each slit created and pipe about 2 teaspoons (10 ml) to 1 tablespoon (15 ml) of the jam into each sufganiyah. Dust with Redpath® Icing Sugar before serving.
