| • | Mix together the yeast, 2 tbsp of the sugar, and the milk. Let sit down to make certainly it bubbles.
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| • | Sift the flour and mix it with the left over sugar, salt, cinnamon, egg yolks, and the yeast mixture.
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| • | Knead the dough until it forms a ball. Add the butter or margarine. Knead few more, until the butter is well absorbed. Cover with a towel and allow rise nightlong in the refrigerator.
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| • | Roll aside the dough to a thickness of 1/8 inch.
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| • | Cut aside the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
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| • | Take 1/2 tablespoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites.
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| • | Crimping with the thumb and second finger is best.
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| • | Heat oil in a frying pan.
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| • | Drop the doughnuts into the red-hot oil, about 5 at a time. Turn to brownish on both sides. Drain on paper towels.
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| • | Roll the doughnuts in sugar.
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