Dessert: Strawberry Sufganiyot

Ingredients

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

Instructions

Combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons 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 1/4 cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
Add 6 tablespoons 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.
*If you 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.