Annie’s Sufganiyot (Jelly Doughnuts)

Proof 4 ½ teaspoons yeast in ¾ cup warm (not hot) milk and 2 tablespoons sugar.  Stir to dissolve.  Sift 2 ½ cups unbleached flour onto your clean counter and make a mound with a well in the center.  Add the yeast mixture, 2 egg yolks, a teaspoon of cinnamon, 2 tablespoons sugar and 1 ½ tablespoons salted soft butter or margarine.  Knead for five minutes until the dough has some elasticity.  Butter a bowl and place the dough in it, covered with plastic wrap, overnight in the refrigerator. Roll out the dough to 1/8-inch thickness and cut rounds using a floured circular two-inch cookie cutter or glass. The dough should rise for fifteen minutes and then you can form the dough gently into dough balls. Heat canola oil in a deep pan or deep fryer to 375 degrees. Carefully place the dough balls into the oil and turn them when lightly browned, draining them on paper towels.  Inject a teaspoon of jam or jelly into each doughnut and then roll in powdered or granulated sugar.