Recipe Club: Garam Masala Spiced Vanilla Glazed Sufganiyot

Created by Arthurs Nosh Bar (Montreal, QC) chefs Raegan Steinberg and Alex Cohen, this Moroccan-inspired beignet is complete with the versatile, warm flavours of Garam Masala. Garnish with grated crystalized hard cheese, Club House Peppercorn Melange, flaky salt and serve all season long.

Yield: 4 Servings



500 g Flour
10 g Dehydrated baker’s yeast
½ tsp Club House® French Mediterranean Sea Salt
10 g Sugar
15 g Powdered milk
1 Egg
10 g Baking powder
350 g water, warm
1 cup Vegetable oil, for frying
1 tbsp Club House® Pure Vanilla Extract

Garam Masala Sugar

2 tbsp Club House® Garam Masala
1 cup Sugar

Maple Glaze

60 g Unsalted butter
120 ml Syrup
120 ml Confectioners’ sugar
55 g Club House® Garam Masala
½ cup Billy Bee Honey
1/8 tsp Club House® Pure Vanilla Extract


1 tbsp Crystallized Hard Cheese
½ tsp Flaky salt
½ tsp Club House® Peppercorns Mélange


For the Sufganiyot: Mix the flour (1 tbsp), yeast and sugar with warm water in mixing. Let the mixture sit for 20 minutes. Using the dough hook on a mixer, combine all the dry ingredients, sifted flour, baking powder, Club House® French Mediterranean Sea Salt and powdered milk. Mix on low and once flour is incorporated add egg, Club House® Pure Vanilla Extract. Mix at medium speed for 8 minutes. Warp dough with plastic wrap and let sit for 1 hour and 45 minutes. Once the dough triples in size, oil hands and slowly scrap the dough out of the bowl. Roll out the dough into 50 g balls, make hole/well in the centre with fingertips. Prepare a pan with ½ inch oil and a deeper Dutch oven pot 1/3 filled with oil at 360℉. Cook each side of the dough in pan for 45 seconds. Once raw side starts to bubble, flip and cook the other side for 45 seconds. Once both sides are cooked, transfer to Dutch oven and cook for 1 minute per side. Transfer to cooling rack to dry.

For the Garam Masala Sugar: Combine ingredients and reserve for use.

For the Maple Glaze: Combine ingredients and reserve for use.

For Serving: Toss the Sufganiyots in Club House® Garam Masala sugar while warm. Allow the Sufganiyots to cool and toss in maple glaze. Plate Sufganiyots and top with grated crystallized hard cheese, flaky salt and Club House Peppercorn Mélange.

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