|Brewer's yeast||1 Ounce|
|Milk||1 Cup (16 tbs) (Lukewarm)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frying oil||2 Quart (For Frying)|
|Jelly||1⁄2 Cup (8 tbs)|
Dissolve yeast in 1/4 of lukewarm milk; add 1/4 of sifted flour and work ingredients until they form a paste.
Put paste in balance of lukewarm water; cover and let stand 15 minutes, or until it rises to the surface.
Sift remaining flour on a board, make a well in center and add risen dough, eggs, butter, 1/4 of sugar, salt and remaining milk.
Work ingredients together thoroughly, put dough in deep, narrow dish, lined with lightly floured cloth, cover with another cloth and let stand in warm place for 1-1/2 hours or until doubled in bulk.
Pound dough for a few minutes, divide into small balls; flatten balls slightly.
Let stand, covered with light cloth for 1 hour or until doubled in bulk.
Heat oil in deep pan until very hot, add doughnuts, a few at a time, cook until golden on all sides.
Drain on absorbent paper, cut open on one side and stuff with jelly.
Roll in the remaining sugar.