Baked “Sufganiot” Jelly Doughnuts

• 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.

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