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2 Tbs. or 2 packages dry yeast
4 Tbs. sugar
3/4 cup liquid nondairy creamer
2 1/2 cups all-purpose flour
2 egg yolks
Pinch of salt
1 tsp. cinnamon
1 1/2 Tbs. butter, at room temperature
Vegetable oil for deep-frying
Plum, strawberry, or apricot preserves
Powdered sugar for sprinkling
Dissolve the yeast and two tablespoons of the sugar into the lukewarm nondairy creamer. Let sit 10 minutes.
Sift the flour onto a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Work the butter and knead until dough is elastic.
Cover with a clean towel and let rise overnight in the refrigerator.
Sprinkle flour on the board. Roll the dough out to one-eighth inch. Cut out with a glass into rounds about two inches in diameter. Cover and let rise 15 minutes more. With your hand, form a ball of dough. Insert a teaspoon of jam; enclose completely. Repeat for all dough. Pour two inches of oil into a heavy pot and heat to 375°F. Drop the doughnuts in the oil, four to five at a time, turning when brown. Drain on paper towels.
Roll the doughnuts in powdered sugar and serve immediately.