Ingredients:
2 tbs dry yeast
3 1/2 tbs sugar
3/4 c lukewarm milk
2 1/2 c flour, sifted
2 egg yolks
1/4 tsp salt
1/4 tsp cinnamon
25 gm margarine, softened (my guess a little less than 1 oz) 2 tbs
brandy
jam of your choice (IMHO strawberry is best here) oil for deep frying
powdered sugar
Method:
Dissolve the yeast and 2tbs sugar in the lukewarm milk. Place flour
on a board and make a well in the centre, add the yeast mixture, egg-yolks,
salt, cinnamon and the remaining sugar.
Now add the brandy (which keeps the doughnuts oil-free). Knead well.
Add the margarine and knead until the dough is elastic. Cover and let rise
about 2 hours. Sprinkle flour on the board.
Roll the dough out thin; cut into rounds 5cm (2") in diameter with
a cookie-cutter or glass. Cover and let rise 15 minutes more.
Pour 5cm (2") of oil into a heavy pot and heat to a slightly hotter
degree than medium heat. Drop the doughnuts in the the oil 4 or 5 at a
time, turning when brown. Drain on paper towels.
If you have a kitchen syringe, fill it with strawberry jam and inject
about a teaspoonful of jam in each doughnut. If you don't have a kitchen
syringe, using a tiny spoon take some jam and fill
the doughnuts through a small slit. Dust with powdered sugar and serve
while still warm.
This recipe makes about 30-35 doughnuts.