• Dissolve the yeast with the 1 tablespoon of the sugar in ¼ cup warm water.
• In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, ¼ cup of sugar and milk.
• With paddle going, add flour and salt.
• Add butter one piece at a time. Dough should be sticky but elastic.
• 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.
• Lightly grease 2 baking sheets.
• Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
• 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°F.
• Bake at 375°F for 10-12 minutes or until golden. Remove from oven and let cool.
• 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.
• Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut, or more if desired.
• 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