Dissolve yeast in bowl with warm water.

Add about 1 c of Flour. Beat well and let rise 15 minutes.

Meanwhile cream butter and sugar. Add salt.

Add eggs one at a time and beat for 6 - 8 minutes.

Add lemon rind.

After yeast dough has risen add it to creamed butter mixture.

Gradually add flour 1 cup at a time alternating with with milk. Beat by hand for 8 - 10 minutes.

Divide into to large bowls, sprinkle top with flour and cover with a towel.

Let rise 2 - 3 hours in a warm place until batter is double in size and very light.

Knead dough well. Roll out in small portions on floured surface to 1/8 inch thick, cut into rectangle strips about 2 1/2 x 5 inches.

Drop 1 level tsp of jelly in center of lower half of rectangle, fold top over jelly and use a cookie or donut cutter or wine glass to cut in round shape.

Pinch edges together firmly to prevent jelly from escaping during frying.

Place donuts on lightly floured surface, cover with a towel and let rise 20 minutes.

Turn over on surface, cover with towel and let rise 10 - 15 minutes more.

Preheat oil to 400 - 425.

Drop donuts into hot oil 3 - 4 at a time and fry 2 - 3 minutes on each side.

Drain well then place on brown paper to absorb fat.

Roll donuts in a mixture of sugar and cinnamon.