Doughnuts with caramel center

Dissolve yeast and 2 tablespoons sugar in the water. Let sit 10 minutes.

Sift flour into the bowl. Add the yeast mixture, egg yolks, salt and remaining sugar. Knead until well blended. Add the margarine and knead until dough is elastic. Cover and let it rest overnight in the refrigerator.

Sprinkle flour on your work surface. Roll out dough 1/8” thick and cut 2 1/2 ” circles using a donut cutter. Cover and let it rise for 15 minutes longer. Or freeze for later use.

Pour oil into a heavy pot. Heat to 375 degrees on a candy thermometer. Drop 4-5 doughnuts into oil and cook until golden, turning only once to prevent too much oil from being absorbed.

Place caramel in a piping bag fitted with a filler tip. Poke a hole in the side of each donut and pipe in a small amount of filling. Dust with confectioners’ sugar. Serve immediately.