INGREDIENTS
While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.
Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.
On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.
Excerpted from: Spice and Spirit, The Complete Kosher Cookbook
Sorry too many calories...but everything sounds delicious!