Baked Sufganiyot (Jelly Doughnuts)

In a glass measuring cup, microwave the water for fifteen seconds to become warm. Then sprinkle in the yeast and a pinch of sugar. Mix with a fork and set aside for five minutes.In a bowl of an electric mixer fitted with a paddle attachment, cream together 5 tbsp margarine, egg yolks, vanilla, and sugar for 5 minutes. Scrape down the sides of the bowl about every 1-2 minutes.Pour the yeast-water mixture into the creamed margarine and mix on medium speed for 1 minute.Switch to a dough hook, pour in the flour and sprinkle over the salt.Mix on medium-high speed for 5-8 minutes. Make sure to use a rubber spatula or spoon to scrape down the sides of the bowl every two minutes to ensure that no flour sticks to the bowl.Grease a large bowl with oil, and place the dough in it (also smear some oil on top to keep the dough from getting dry).Let the dough rise for about 1½ hours or until it has doubled in size.Once the dough has risen, knead the dough for a minutes.Form about 25 golf-ball sized balls from the dough (follow exact directions from video on how to shape them) and place them onto a cookie sheet lined with parchment paper, and ALSO GREASED WITH OIL!Cover the pan(s) of dough with a towel(s) and let rise for 1½ hours.Preheat your oven to 350 degrees F.Brush the risen dough balls with oil and bake for ten minutes.Remove the pan from the oven and brush the dough with melted butter or margarine.Bake for another 5 minutes to set the butter/margarine.Place on a wire baking rack to cool for 45 minutes.Use a Wilton #12 circle tip to make holes in the bottom of the doughnuts.Then, fill a piping bag fitted with a Wilton #12 tip with jam (I recommend Raspberry), Nutella, or any other of your favorite fillings.Inject your donut with your filling of choice.