Sufganiyot (jelly doughnuts)
¼ cup lukewarm milk*
2 tablespoons dry yeast
3½ tablespoons sugar
2½ cups flour
2 egg yolks, lightly beaten
pinch of salt
pinch of cinnamon
1½ tablespoons butter*, softened
raspberry or stawberry preserves
Combine milk, yeast, and 2 tablespoons sugar in a small bowl. Let stand for 5 minutes or until dissolved and bubbly. Place flour on a work surface and make a well in the center. Pour the yeast mixture in the well and add yolks, salt, cinnamon, and remaining sugar. Mix well. Add butter and knead until the dough is elastic.
Place in a well-greased bowl. Cover and let rise in a warm place for two hours. Turn dough out onto a floured work surface. Roll dough into ¼-inch thickness. Cut circles using a 2-inch round cutter or glass. Cover and let rise for 15 minutes. Pour 2 inches of oil into a large, heavy pot, and put on medium heat. Heat until it reaches 375 degrees.
Drop doughnuts in hot oil a few at a time. Fry until golden brown on each side; remove from oil and drain on paper towels. With a knife, carefully make an incision in the side of the doughnut. Fill a tiny spoon with preserves and insert the preserves into the doughnut.
Dust the doughnuts with powdered sugar.
* to make this recipe non-dairy, substitute soy milk and margarine for milk and butter.