1/2 c. milk
1 tsp. salt
2 pkgs. active dry yeast
3 egg yolks
3 3/4 c. sifted all purpose flour
Raspberry, currant or strawberry jam or jelly
Salad oil (for deep frying)
Sugar
1/3 c. sugar
1/3 c. butter
1/2 c. warm water (105-115 degrees)
Egg whites

Heat milk in small pan until bubbles form around edge of pan, remove from heat. Add 1/3 cup sugar, salt and butter; stir until melted. Cool to lukewarm. In large bowl, sprinkle yeast over warm water. Stir yeast until dissolved. Add milk mixture, egg yolks and 2 cups flour. Mix at medium speed until smooth, about 2 minutes.

With wooden spoon beat in remaining flour and beat until doubled in size, about 1 1/2 hours. Punch down dough. Turn out onto lightly floured pastry cloth, turn over to coat with flour. Knead ten times, or until dough is smooth. Divide dough in half. Roll out half of dough to 1/4" thickness. Cut into 12 (3") rounds. Place 1 teaspoon jam in center of half of rounds, brush edge with egg whites. Top with rest of rounds. Press edge to seal.

Place on floured cookie sheet. Repeat with rest of dough. Cover with towel. Let rise until doubled in size, about 1 hour.

Meanwhile, in deep fat fryer or heavy skillet, slowly heat oil (2" deep) to 350 degrees on deep fryer thermometer. Gently drop the doughnuts, top side down three at a time into hot oil. Fry, turning as they rise to the surface. Turning again until golden brown, 4 minutes in all (test for doneness). Lift out with slotted utensil draining slightly. Place on paper towel to drain. Dust with sugar while warm. Makes 14.