Pampushky(raised doughnuts with filling)

2       tb           Sugar
     1/2   c             -- Water
   2       pk           Active Dry yeast
     1/4   c            Milk
   5       c            Unbleached All-Purpose flour
                        - -- Up To 6 May Be
                        Needed
     1/4   lb           butter -- 1 Stick
     1/2   c            Sugar
   2       lg           Eggs
   3       lg           Egg Yolks
   1       t            Salt -- If Using Sweet
                        butter
   1       t            vanilla Extract
                        Zest Of One Lemon
   1       c            Rose Preserve Or Any Dry
                        -Fruit Preserve
                        Powdered Sugar -- As Needed

  Combine the sugar and water, sprinkle with the yeast,
  and let stand until soft.  Heat the milk to lukewarm,
  and add the milk and 1/4 cup of the flour to the yeast
  mixture.  Beat well, cover and allow to rise until
  light and bubbly, about 10 minutes.  In another bowl,
  cream the butter and sugar.  Beat eggs and egg yolks
  together, blending well and combine with the
  sugar-butter mixture, beating thoroughly until the
  eggs are pale white.  Grate a lemon on a fine grater
  until all of the yellow color is grated off and add
  this (the zest), vanilla, and the yeast mixture to the
  butter-egg mixture.  Mix in 4 cups of flour.  If the
  dough seems a little loose, add a little more, but the
  dough should be soft.  Knead, by hand, for about 10
  minutes.  Replace in a greased bowl, turning once to
  grease the top, and cover with a damp towel, set in a
  warm place until double in bulk.  Punch down, knead a
  few more times, and allow to rise again until the
  dough is doubled.  When doubled, divide the dough into
  4 parts.  On a lightly floured surface, roll one part
  into a rectangle about 1/4-inch thick, turning once or
  twice during the rolling to achieve a uniform
  thickness.  Dust with flour sparingly.  Place 1 ts of
  rose preserve at evenly space intervals on the dough,
  or with a 2 1/2-inch cutter, gently form impressions
  and place the filling in each.  Roll another portion
  out, as above, to the same thickness, and gently cover
  the first, overlapping a little.  (Filling will show
  through.)  Cut circles with the cutter.  Place them on
  a lightly floured cookie sheet and allow rise until
  double in size.  Repeat until all of the dough is
  used, rolling out the scraps last. Heat oil or
  shortening to 375 degrees F. in a deep fryer or wide
  skillet. Test the temperature by frying a piece of
  bread; it should bubble and turn golden  quickly.  The
  fat should not be smoking.  Fry 5 or 6 pampushky at a
  time.  Do NOT crowd as this lowers the temperature and
  the doughnuts will absorb too much grease.  When one
  side is golden, flip with a spoon to fry the other
  side.  Dough will puff up in the frying.  Perfect
  pampushky are light as air.  Drain on paper towels.
  When slightly cooled, sprinkle with powdered sugar.
  
  Serve with tea.