Servings : 20 pieces
Preparation time : 120 minutes
Total time : 120 minutes
Difficulty : medium
30 g yeast
60 g premium vanilla sugar from COOKandGRILL
10 grams of salt
10 ml rum
120 grams of butter
grated zest of one organic lemon
coconut oil or peanut oil
Prepare a Dampfl from a third of the milk, a tablespoon of flour, yeast and some vanilla sugar. Cover and leave to rise for 15 minutes.
Heat the yolks, the remaining sugar, salt, lemon peel, vanilla sugar and rum in the remaining milk to approx. 30 °C.
Mix the mixture loosely with the remaining flour and mature steam oil. Add the softened butter and knead into a smooth dough. Cover and leave to rise for about 15 minutes, beat together and work up. To work up, divide the dough into equal pieces (approx. 40 grams) and grind into smooth balls by hand.
Place the donuts on a cloth dusted with flour, cover with a second cloth and leave to rise in a warm place. Heat fat in a pan to approx. 160 °C.
Lay the dough pieces, surface side down, in the hot fat. Cover and bake for about three minutes before turning to prevent rapid skin formation. After turning, bake uncovered for about two minutes. Remove with a hole scoop.
Remove, drain on kitchen paper and fill with apricot jam.