1 scant tablespoon (1 package) dry yeast
4 T sugar
3/4 c lukewarm milk or warm water
2 1/2 c all-purpose flour
1 pinch salt
1 t cinnamon, ground
2 eggs, separated
2 T butter or margarine, softened
1 apricot or strawberry preserves, for filling
oil, for deep-frying
1. Sift the flour and mix it with the remaining sugar; salt; cinnamon; egg yolks; and the yeast mixture.
2. 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.
3. Roll out the dough to a thickness of 1/8 inch. Cut out 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.
4. Heat 2 inches of oil to about 375. 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.