Soufganiot

Yield:	36 -42 doughn
Categories:

1 1/4	c	Slightly warm water or milk
1	tb	Fermipan yeast
6	tb	Sugar
1	ts	Salt
1/4	c	Canola oil
2		Egg yolks
1		Egg
1	ts	Vanilla
1/4	ts	Lemon extract
3 1/2	c	To 4 cups unbleached all purpose or half all-purpose and half bread flour; (Hodgson or Five Roses of course!)
		Fine or regular sugar for coating donuts
1 1/2	c	Jelly or jam; (raspberry or apricot) - optional
		Oil and shortening; (three parts oil and one part melted shortening for frying) to fill up a good two-thirds of fryer