Strawberry Rose Paczki

Light and fluffy brioche donuts filled with a strawberry rose jam, coated with rose sugar.

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test.* (This will happen after the dough has cleaned the sides and bottom of the bowl)
Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue with completing the recipe in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)
While the dough is resting, make the jam.

In a medium sized saucepan set over medium heat, mix together the strawberries, sugar, and lemon zest. Stir frequently, mashing the strawberries down as much as you can as they soften.
In a small bowl, whisk together the cornstarch and lemon juice. Add it to the jam, and stir continuously until the mixture thickens.
Remove the jam from the heat and transfer it to a heat safe bowl. Mix in the rose water and dried rose petals, then set the jam in the fridge to chill until you're ready to fill the donuts.

Add the rose petals to a shallow bowl. Use your fingers to break up the rose petals into smaller pieces, then mix in the sugar. (Alternatively, you could blend the rose petals and sugar together in a food processor - but this way is easier & less clean-up!)

Cut out 6 parchment squares that are ~4" each and place them on to a baking tray.
Once the dough is done resting, transfer it to a clean, lightly floured surface. Divide the dough into 6 equal pieces (roughly 60g per piece.)
Transfer the donuts to their own parchment square, then cover them loosely with a towel. Allow them to rise in a warm environment for ~30 minutes, or until they have slightly puffed up.
Fill a large saucepan with at least 2" of vegetable oil. Heat the mixture to 365°F / 185°C.
Carefully place the donuts in to the fryer with the parchment paper (2-3 at a time, depending on what your pan can fit). After ~5-10 seconds, remove carefully remove the parchment from the donuts using metal tongs.
Fry the donuts on each side for 3-4 minutes, or until they are a deep golden brown. You can also check if they are done by making sure the internal temperature is at least 190°F / 87°C.
Remove the donuts from the oil with a metal slotted spoon and immediately toss them in the rose sugar (carefully!)
Once the donuts have cooled down to room temperature, fill them with the strawberry rose jam. Use a knife to poke a hole in the top of each donut. Transfer the strawberry jam to a piping bag fitted with a round tip, insert it into the hole in the donut, and fill. Enjoy!