Sufganiot Jewish Jelly Doughnuts

Requires rising in the refrigerator overnite.

Mix together the yeast , 2 tablespoons of the sugar , and the milk.

Let sit to make sure it bubbles.

Sift the flour and mix it with the remaining sugar , salt , cinnamon , egg yolks , and the yeast mixture.

Knead the dough until it forms a ball.

Add the butter or margarine.

Knead some more , until the butter is well absorbed.

Cover with a towel and let rise overnight in the refrigerator.

The next day , roll out the dough to a thickness of 1 / 8 inch.

Cut 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.

Let rise for about 30 minutes.

Heat 2 inches of oil to about 375 degrees.

Drop the doughnuts into the hot oil , about 5 at a time.

Turn to brown on both sides.

Drain on paper towels.

Roll the doughnuts in sugar.

dry yeast, sugar, milk, all-purpose flour, salt, ground cinnamon, eggs, butter, apricot preserves, vegetable oil