1/2 c. milk
1/3 c. sugar
1 tsp. salt
1/3 c. butter
2 pkg. active dry yeast
1/2 c. warm (105 to 115 degrees) water
3 egg yolks
3 3/4 c. sifted all-purpose flour (sift before measuring)
Jam (raspberry, currant or strawberry jam or jelly)
Egg white
Salad oil for deep frying
Confectioners' sugar for dusting tops

Heat milk in small pan until bubbles form around edge of pan; remove from heat. Add 1/3 cup sugar, salt and butter; stir to melt. Cool to lukewarm. In a small bowl, sprinkle yeast over warm water (if possible, check temperature of water with a thermometer).

Stir yeast until dissolved. Add milk mixture, egg yolks and 2 cups flour. With portable electric mixer, at medium speed, beat until smooth, about 2 minutes. With a wooden spoon, beat in remaining flour; beat until smooth. Dough will be soft.

Cover with towel; let rise in warm (85 degree) place, free from drafts, until double in bulk, about 1 1/2 hours. Punch down dough. Turn out onto a lightly floured pastry cloth; turn over to coat with flour. Knead 10 times, or until dough is smooth. Divide dough in half.

Roll out half of dough to 1/4 inch thickness. Cut into 12 (3 inch) rounds. Place 1 teaspoon jam in center of half of rounds; brush edge with egg white. Place remaining rounds on top; press edges to seal. Place on floured cookie sheet. Repeat with rest of dough.

Cover with towel; let rise until double in bulk, about 1 hour. Meanwhile, in deep fryer or heavy skillet, slowly heat oil (2 inches deep) to 350 degrees on deep frying thermometer. Gently drop the doughnuts, top side down, 3 at a time, into the hot oil.

Fry, turning as they rise to the surface, turning again, until golden brown, 4 minutes in all. Open one up and test for doneness; fry longer, if needed. Lift out with slotted utensil, draining slightly. Place on paper towels to drain. Dust with confectioners' sugar while warm. Yield: 14 doughnuts.

Getting the doughnuts just right requires care. The water in which you dissolve the yeast and the fat in which you fry the doughnuts must be exactly the right temperature, always use a thermometer. Take one bite and you'll know they're worth the trouble.