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"&lt;strong&gt;GET THE RECIPE:&lt;/strong&gt; &lt;a href=\"http://www.bonappetit.com/recipe/strawberry-sufganiyot\"&gt;Strawberry Sufganiyot&lt;/a&gt;\r\n&lt;a href=\"http://www.bonappetit.com/video/how-to-make-sufganiyot-for-hanukkah\"&gt;&lt;strong&gt;WATCH THE STEP-BY-STEP VIDEO&lt;/strong&gt;&lt;/a&gt; 1) Turn dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes. Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. 2) Let the dough rise in a warm, draft-free place until doubled in size, about 1 hour. 3) Roll out dough on a lightly floured surface until 3/4\" thick. 4) Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough (this strengthens the edges so the dough puffs when frying). Reroll scraps once. 5) Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, 40\u201350 minutes. If you are not ready to fry dough, refrigerate rounds up to 3 hours."^^<http://www.w3.org/2001/XMLSchema#string>
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