Ingredients
1 packet of vanilla sugar, real
2 eggs, whole
3 egg yolks
600 g flour
150 g butter
2 tablespoons sugar, heaped
15 g yeast
½ teaspoon salt
3 tablespoons rum
1 tablespoon vinegar
250 ml milk, cold
1 liter oil, good or clarified butter
Apricot jam
Preparation
First, mix the yeast with 120 ml cold milk and the salt and leave to stand for about 1 hour.
1. Now stir the butter and sugar until creamy. Gradually stir in the egg and yolks.
The next day, sift in the flour, the yeast mixture, the aromatics and the cold milk. Beat well on the slow setting of the machine to form a rather soft dough.
2. Now cover and let rise until doubled in size, this can sometimes take up to 2 hours or longer, depending on the room temperature (but don’t leave it too warm). When the dough is ready enough, roll 20 to 25 balls out of the dough on a floured work surface; they should be nice and smooth on the top.
3. Now place on a floured surface to rise again. Carefully cover with cling film or a large plastic bag. Let rise well, leaving uncovered for about 25 minutes so that a skin forms. In the meantime, heat the fat to max. 165°C-170°C
4. Now carefully slide the doughnuts into the fat with the top side down and cover. Bake for about a good 1 1/2 minutes, check when it is golden brown, turn over and bake for another 1 1/2 minutes, then turn over again and bake the top side again for 30 seconds, very important!! Once they are all baked, use the jam nozzle to pipe the apricot jam into the cakes and sprinkle with sugar. Enjoy after 30 minutes!
