Jelly Doughnuts

• 3/4 cups Milk
• 2 Tablespoons Active Dry Yeast
• 4 Tablespoons Sugar
• 2-1/2 cups Flour Plus Extra For Your Work Surface
• 2 whole Egg Yolks
• 1 pinch Salt
• 1 teaspoon Cinnamon
• 1-1/2 Tablespoon Butter
• 1 jar Your Favorite Jam, 18 Ounce Jar (you Won't Need It All)
• Vegetable Oil, Enough To Fill Your Frying Pan 2 Inches High
• Powdered Sugar (optional, For Garnish)

1. Put the milk into a small bowl. Dissolve the yeast and 2 tablespoons of sugar in the milk. Let the mixture sit for 10 minutes.
2. Meanwhile, sift the flour into a bowl. Then place it on a cutting board and make a well in the center. Pour the yeast mixture into the well, add the egg yolks, salt, cinnamon, and the remaining sugar. Mix the flour into the egg mixture and, when it comes together into a dough, knead it well. Work the butter into the dough and knead until it is elastic. Put the dough into a greased bowl. Cover the bowl and let it rise overnight in the refrigerator.
3. Sprinkle a little flour on a board. Roll the dough out to 1/8-inch inch thickness. With a drinking glass, cut the dough into rounds about 2 inches in diameter. Cover and let rise for 15 minutes.
4. With your hands, form the rounds of dough into balls. Insert 1 teaspoon of jam into the center of each and fold over the dough. Pinch together the seams of the dough to enclose completely.
5. Pour 2 inches of oil into an electric fryer and heat to 375 F. Gently drop the doughnuts into the oil, 4 or 5 at a time, turning them when they are brown on the first side. Remove them from the oil using a slotted spoon or spider. Drain on paper towels. Repeat with the rest of the doughnuts.
6. When slightly cooled, roll in sugar and serve immediately.

milk, active dry yeast, sugar, flour, egg yolks, salt, cinnamon, butter, favorite, vegetable oil, powdered sugar

Taken from tastykitchen.com/recipes/desserts/jelly-doughnuts/ (may not work)