Ingredients:

• 1 1/2 packages of active dry yeast
• 1 1/2 cups lukewarm milk
• 1/2 cup sugar
• 6 cups plain flour
• 2 eggs
• 1 egg yolk
• grated rind of 1 lemon
• a few drops of vanilla extract
• 4 tablespoons melted butter
• 3/4 cup plum jam
• oil for deep frying
• sugar for sprinkling

Method:

1. Stir the yeast into a little of the milk and add 2 teaspoons of the sugar. Set it over in the corner in a warm place for about 20 minutes to activate.
2. Meanwhile, sift the flour and remaining sugar into a mixing bowl. Add the eggs and the egg yolk, lemon rind, a pinch of salt, vanilla, melted butter, the remaining milk, and the yeast mixture. Work this mixture into a dough.
3. Next, place the dough on a floured surface and roll it out to about 1/2 inch. If you have a round 3 inch cookie cutter, cut circles. If you don't have a cutter, use the top of a glass that measures 3 inches across. Be sure to dip your cutter or glass in flour after each cut to keep the dough from sticking.
4. Have your circles neatly lined up on your work table. On half of them put a little plum jam in the center. Take the others and moisten the edges and place one over each jam filled circle. Press the edges together to seal each.
5. Set the doughnuts in a warm place to rise for about 10 to 12 minutes.
6. In a fat fryer or saucepan? You'll need 3 to 4 inches of oil and this should be heated to 375 degrees. With the oil hot, deep fry the doughnuts, in batches, until they are golden brown all over. Drain on paper towels and sprinkle with sugar while they are still warm.

This should make about 16 doughnuts