Ingredients:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 cups, plus 1 tablespoon all-purpose flour
- 1/4 cup sugar (divided)
- 1 1/4 cups water (room temperature)
- 1/4 cup margarine (melted)
- Dash of kosher salt
- 2 large egg yolks
- Strawberry jelly or jam
- Canola oil (for frying)
- Garnish: powdered sugar
Directions:
- In a small bowl, combine the yeast, 1 tablespoon flour, 1 tablespoon sugar, and water. Mix well, cover, and allow to rest until the mixture becomes foamy.
- In another large bowl, mix the remaining 3 cups of flour with the melted margarine, salt, remaining sugar, and the egg yolks.
- Add the yeast mixture to the flour mixture. Slowly pour in the water while stirring.
- When the batter is smooth, cover the bowl with a clean tea towel and set aside in a warm spot to rise until doubled in bulk, about 1 1/2 to 2 hours.
- After the batter has risen, punch it down and transfer it to a lightly floured surface.
- Roll out the dough to a 3/4-inch thickness. Use a round cookie cutter or a glass with a 2 1/2- to 3-inch opening to cut circles out of the dough.
- Place a drop of jelly or jam in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle.
- Cover the doughnuts with a clean, slightly damp tea towel and allow to rise until puffed up, about 45 minutes to 1 hour.
- Line a large plate or platter with several layers of paper towels and set aside.
- Pour 2 inches of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer registers 350 F/180 C.
- Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pan. Fry the doughnuts on both sides until puffed and golden brown, about 2 to 3 minutes per side. Carefully remove the doughnuts with a slotted spoon and transfer to the towel-lined plates to drain.
- Cool slightly, sprinkle with powdered sugar and serve immediately.
