In the bottom of a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5 minutes; it should become a little foamy.

Whisk in yolks, any zest or extracts you’d like to use, then butter.

Add half of flour and stir with a spoon until combined. Add second half of flour and salt and stir as best as you can with a spoon, then use your hands to knead the dough until it forms a smooth, elastic round, about 5 minutes.

If the dough is already in the bowl, remove it just long enough to lightly oil the bowl. Return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.

On a lightly floured counter, roll dough to a ½-inch thickness. Cut into 2-inch rounds.

Let cut dough rise for another 30 minutes at room temperature, loosely covered with a towel.

Heat 2 inches of oil to 350°F (175°C) in a cast-iron frying pan or heavy pot.

Add about 4 doughnuts at a time to the oil, cooking on the first side until golden brown underneath, about 1 to 2 minutes.

Flip doughnuts and cook on the other side until it, too, is golden brown underneath, about another minute.

Drain doughnuts, then spread them on a paper towel-lined plate to absorb extra oil.

When doughnuts are cool enough to handle, place jelly or jam in a piping bag with a round tip.

Fill doughnuts from the tops or sides with jam.

Generously shower doughnuts with powdered sugar on either side or roll them gently in a bowl of powdered sugar.

Eat at once. Don’t forget to share.