2 packages (1/4 oz. each) active dry yeast
1/2 cut warm water (110~ to 115~)
1/2 c. warm milk (110~ to 115~)
1/3 c. butter, softened
1 1/3 c. sugar, divided
3 egg yolks
1 tsp. salt
3 3/4 c. all-purpose flour
3 tbsp. jelly or jam
1 egg white, beaten
Oil for deep-fat frying

In mixing bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead). Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. Roll each portion to 1/4 inch thickness; cut with floured 2 1/2 inch round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. Place on greased baking sheet. Cover and let rise until doubled, about 1 hour.

In an electric skillet, heat oil to 375°F. Fry doughnuts, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Roll doughnuts in remaining sugar while warm.

Yield: 16 doughnuts.