|Milk||1 Cup (16 tbs), scalded|
|Sugar||3⁄4 Cup (12 tbs)|
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||2 Tablespoon|
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Thick jam/Pureed prunes||4 Tablespoon|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Cool milk to lukewarm; add 2 tablespoons of the sugar, the yeast dissolved in water ( use very warm water, 105° F.to 115°F., for dry yeast; use lukewarm water, 80°F.to 90°F., for compressed Let stand for a few minutes, then stir until dissolved.) and 2 cups of the flour; beat well.
Cover and let rise in a warm place until double in bulk, about 25 minutes.
Beat egg yolks and egg until thick and lemon-colored; beat in remaining sugar, salt, vanilla, yeast mixture, remaining flour, and melted butter.
The dough will be soft, but it can be kneaded in the bowl until smooth and satiny.
Allow to rise in a warm place for 1 hour.
Turn out on a lightly floured board and divide into 2 parts; cover and let rest for 10 minutes.
Roll out to 1/2 inch thickness.
Cut into 2 1/2-inch rounds; on half of them place heaping teaspoons of jam.
Brush edges with egg white.
Top with remaining rounds, pressing edges firmly to seal.
Arrange uncovered on board and allow to rise until very light, about 1 hour.
Drop doughnuts into hot deep fat (375°F.
on a frying thermometer); turn as they rise to surface and show a little color.
When nicely browned, lift from fat with tongs; do not prick.
Drain on absorbent paper.
Sprinkle with sugar.