Sufganiyots

In large bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle yeast over top; let stand for 10 minutes or until frothy. Beat in egg yolks, butter, vanilla and remaining sugar. With wooden spoon, beat in flour and salt, adding more flour if necessary to make soft sticky dough.

Transfer to lightly floured surface; knead for 5 to 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough. On lightly floured surface, roll out to 1/2-inch (1 cm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out circles. Gently press scraps together and reroll; cut out more circles. Transfer to lightly floured pan. Cover loosely and let rise in warm, draft-free place until doubled in bulk and rounded, about 1 hour.

In deep fryer, wok or deep saucepan, heat about 2 inches (5 cm) of oil until thermometer registers 350°F (180°C). Deep-fry doughnuts, 3 at a time, turning once, until golden brown, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain.