Ingredients: 1 tablespoon dry yeast 2 tablespoon sugar 2 tablespoons powdered sugar 3/4 cup lukewarm milk (or water, if you want to eat them after a meat meal) 2 1/2 cups flour Pinch of salt 1 teaspoon cinnamon 2 eggs, separated 2 tablespoon butter (or pareve margarine) Apricot, strawberry or some type of preserves Sugar Vegetable oil Directions:Mix yeast, 2 tablespoons sugar and milk. Let sit until bubbly. Sift flour and mix in remaining sugar, salt, cinnamon, egg yolks and yeast mixture. Knead dough until it forms a ball. Add butter or margarine and knead until 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 dough into 24 rounds with a juice glass or other object about 2 inches in diameter. Place half a teaspoon of preserves in the 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 F. Drop the doughnuts into the hot oil, about five at a time. Turn to brown on both sides. Drain on paper towels, then roll in powdered sugar |