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1
Mix yeast and 1 tsp.
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2
sugar with 1 cup warm water (110F) in measuring cup.
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3
Let stand 5 minutes, or until mixture foams and smells yeasty.
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4
Whisk together flour, remaining 1/4 cup sugar, salt, baking powder, and nutmeg in large bowl.
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5
Grease separate large bowl with oil.
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6
Stir yeast mixture into flour mixture with wooden spoon until sticky dough forms.
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7
Add up to 1/4 cup warm water to make smooth dough.
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8
Stir in melted margarine.
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9
Turn dough out onto well-floured work surface, and knead 6 to 8 minutes, or until smooth, soft, elastic dough forms.
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10
Add flour while kneading, if necessary.
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11
Transfer to oiled bowl, cover with towel, and let rise in warm place 1 1/2 hours.
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12
Dust baking sheet with flour.
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13
Roll dough out to 1/4-inch-thick round on well-floured work surface.
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14
Cut 25 circles from dough with 2-inch round cutter.
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15
Transfer rounds to prepared baking sheet, and cover loosely with plastic wrap.
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16
Let rest 15 minutes.
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17
Heat oil in large skillet or Dutch oven to 370F, or until hot but not smoking.
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18
Fry doughnuts in oil 3 to 5 minutes, or until deep golden brown, turning two or three times.
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19
Drain on paper-towel-lined plate; then roll in superfine sugar while still warm.
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20
Cool.
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21
Poke small hole in side of each doughnut with toothpick or wooden dowel.
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22
Use pastry bag fitted with small round tip to fill each doughnut with 1 tsp.
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23
raspberry jam.
