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Sufganiyot (Jelly Donut) Cake
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)
- Sugar (plain or vanilla-scented), for coating
- For the raspberry whipped cream filling:
- 2 cups heavy cream, chilled
- 1 cup raspberry preserves (preferably seedless)
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