Serves: 16

Ingredients:

• 500 g plain flour
• 60 g granulated sugar
• 35 g yeast, crumbled
• 120 g butter, lukewarm
• 8 g vanilla sugar
• 10 g salt
• Lemon zest
• 5 ml rum
• 5 egg yolks
• 1 egg
• 125 ml milk, warm

• 500 ml Oil for frying
• 150 g apricot jam for filling

Tip: Enjoy with sweet wine

Preparation:

Put the flour, granulated sugar, yeast, butter, vanilla sugar, salt, lemon zest, rum, egg yolk, egg and milk in a mixing bowl and knead well until the dough separates from the sides of the bowl. Cover with a tea towel and let rise in a warm place (preferably at 28-30 °C) for about 15 minutes, until the volume of the dough has increased significantly and the surface shows cracks.
Knead the dough well on a floured work surface, divide into pieces weighing about 40 g, drag and place on a baking tray lined with baking paper and let rise again covered with a tea towel, about 30 min.

Heat the oil in a shallow pan and fry the doughnuts until they are golden brown on each side. Drain the finished doughnuts briefly, fill with apricot jam and serve sprinkled with powdered sugar.