SUFGANIYOT

     1 tablespoon dry yeast (1 pkg)
     4 tablespoon sugar
     3/4 cup lukewarm milk (or water for pareve)
     2-1/2 cups flour
     pinch of salt (does it hurt the salt to get pinched :-))
     1 teaspoon cinnamon
     2 eggs, separated
     2 tablespoon butter (or pareve margarine)
     Apricot, strawberry or some type of preserves
     Sugar
     Vegetable oil

Mix yeast, 2 tablespoons sugar and milk. Let sit till it bubbles. Sift flour, mix in remaining sugar, salt, cinnamon, egg yolks and yeast mixture.

Knead dough until it forms a ball. Add butter or margarine, knead until butter is well absorbed. Cover with a towel and let rise overnight in fridge.

The next morning:

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. Place1/2 teaspoon of preserves in ceter of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping wtih the thumb and second finger is best. Let rise for about 30 minutes.

Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.

Roll in sugar.

Makes 12