- 1In a large metal bowl, stir together warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
- 2Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
- 3About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to let it come to room temperature. On a lightly floured work surface, roll out dough into an 11-inch square about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps, and cut out about 16 more rounds.
- 4Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound ˙ teaspoon jam in center. Top with another round, and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.
- 5Heat a few inches of oil in a large (4- to 5-quart), heavy pot until it registers 360° on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
- 6Place remaining 1/2 cup sugar in a medium bowl. While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.
- 3/4 cup warm water (about 110°)
- 1 envelope active dry yeast (1 scant tablespoon)
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1/4 cup sugar, plus 1/2 cup for coating
- Pinch of salt
- 2 large eggs, separated
- 2 tablespoons margarine or unsalted butter, room temperature
- Peanut oil, for frying, plus more for bowl
- 1/4 cup raspberry or strawberry jam, or jelly
These doughnuts are not as difficult to prepare as you might think. 1) If you don’t have a two-inch cookie cutter, you can use a sturdy glass to create the circles of dough. Brush the edges of a round of dough with egg white first, center the jam or jelly on the circle, and top with another round. 2) After pressing the edges together firmly, let the doughnuts rise until they look slightly puffy. Don’t let them rise for too long because they may not expand as much as they should when cooked.