Source: “The Israeli Cookbook”, Molly Lyons Bar-David
2 1/2 cup – Flour
Sift one cup of flour into the hot milk and beat until smooth, then allow to cool. Dissolve the yeast in the lukewarm milk, add to the flour mixture, and set aside for about half an hour. Mix the egg yolks and sugar with the vanilla and rind, and add to the dough. Add the remaining flour and the butter and knead. Allow to rise until double in bulk (about 45 minutes). Roll out on a floured board to a thickness of 1/2 inch, and cut into rounds. Put a teaspoon of jam in the center of one round, and cover it with another round. Press the edges together and allow to rise again in a warm place. Fry in hot oil, drain, and dust with icing sugar.