Directions

1. Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles (about 5 minutes). While waiting, sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
2. Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is just absorbed (about a minute). Cover with a towel and let rise overnight in the refrigerator (or if you’re in a pinch, let it rise in a warm place in your kitchen with a damp tea towel over it for a few hours).
3. Roll out the dough to a thickness of 1/8 inch (this matters – too thick and the doughnuts will look like huge biscuits). Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best (you can also just cut the dough into small balls (like doughnut holes) and not fill them if you need to make these quicker). Let rise for about 30 minutes.
4. Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides (they brown quickly, so keep an eye on them). Drain on paper towels.
5. Roll the doughnuts in powdered sugar and serve immediately. Enjoy!