Raspberry Sufganiyot

Combine warm water and yeast in a small bowl and let stand until foamy, about 5 minutes.

Meanwhile, whisk all-purpose flour, pastry flour, sugar, salt and cardamom in a large bowl. Make a well in the center; add eggs, the yeast mixture, butter and orange zest. Using a wooden spoon, stir until a sticky dough forms. 

Transfer the dough to a well-floured work surface and knead until the dough is smooth, soft and bounces back when poked with a finger, about 4 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.

Roll the dough on a lightly floured work surface to a 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut the dough into circles and place on a lightly floured baking sheet. Reroll the dough 2 to 3 more times to cut a total of 18 circles. Loosely cover the baking sheet with plastic wrap and let stand in a warm place until the circles have doubled in size, 30 to 45 minutes.

Heat oil in a large pot or saucepan over medium heat until an instant-read thermometer registers 365°F, adjusting the heat as needed. Using a slotted spoon, carefully place 4 or 5 rounds into the hot oil. Fry until golden, 40 to 60 seconds, then turn the doughnuts over and continue frying until golden on the other side, 30 to 40 seconds more. Using a slotted spoon, transfer the doughnuts to a paper-towel-lined baking sheet. Repeat with the remaining rounds.

Using a wooden skewer or chopstick, make a hole in the side of each doughnut. Spoon jam into a pastry bag fitted with a pastry tip (or use a zip-top plastic bag and snip off one corner). Pipe about 1 teaspoon jam into each doughnut. Dust the tops with confectioners' sugar and serve warm.