• 1 (1/4-ounce) package:rapid rise dry yeast
• 1 tablespoon:sugar
• 1/4 cup:warm water
• 1 egg:yolk
• 1 :egg
• 1/4 cup:sugar
• 1 cup:1% milk, warmed
• 3 1/2 cups:all-purpose flour
• Pinch:of salt
• 3 tablespoons:margarine or butter, cut into 9 pieces
• Cooking:spray
• 3/4 -1 cup:strawberry jam
• Confectioners' sugar:for dusting

1. Dissolve the yeast with the 1 tablespoon of the sugar in 1/4 cup warm water.
2. In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, 1/4 cup of sugar and milk.
3. With paddle going, add flour and salt.
4. Add margarine one piece at a time. Dough should be sticky but elastic.
5. Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover and place in a warm area for at least an hour or until dough is doubled.
6. Lightly grease 2 baking sheets.
7. Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
8. Repeat with remaining dough placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees F.
9. Bake at 375 degrees F for 10-12 minutes or until golden. Remove from oven and let cool.
10. Place jam in a pastry bag fitted with a medium pastry tip or use a small zip lock type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.
11. Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut, or more if desired.
12. Dust with confectioners’ sugar and serve.

Tips

If you don’t have a standing mixer, use a hand mixer for Step 2 and beat the egg yolk, egg, yeast mixture, sugar and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step 5.

Contributed by: Quick & Kosher