Jerusalem Sufganiyot (Doughuts)

Mix the water, sugar, orange juice and yeast and let stand for 10 minutes.

Melt the margarine or butter, let cool a little and then add to the yeast mixture.

Beat in the egg yolks.

Add the flour and salt and mix and knead by hand until you have a soft dough. (You may not need all the flour.)

Let it rise for 1 to 1 1/2 hours until almost double in size.

Roll the dough out to about 1/4 to 1/2 inch and cut circles. Let these rise for a 1/2 hour.

Deep fry the circles for about 3 minutes flipping once.

When they are cooled, pipe in the jam or jelly and roll in powdered sugar.