Summary

Ingredients

• 500g flour
• 130 g butter
• 2 tablespoon sugar, heaped up
• 1 packet real vanilla sugar
• 1 egg (s), whole
• 2 egg yolks
• 12 g yeast (yeast)
• 0.5 teaspoon ½ salt
• 3 tablespoon rum
• 1 tablespoon vinegar
• 200 ml milk, cold
• 1 liter oil, good or clarified butter
• apricot jam

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Instructions

1. First of all, mix the yeast with 100 ml of cold milk and the salt and let stand for about 1 hour.
2. Then the butter is mixed with the sugar until creamy. Gradually stir in the egg and yolks.
3. Now sift in the flour, the yeast, the aromatics and the cold milk. In the slow speed of the machine, knock off well to a rather softer dough.
4. Cover and double rise, this can sometimes take up to 2 hours and longer, depending on the room temperature (but do not keep it too warm)
5. As soon as the dough is ripe enough, grind 18-20 balls out of the dough on a floured work surface; they should be nice and smooth on top.
6. Put it down on a floured surface to walk again. Carefully cover with cling film or a large plastic bag. Let rise nicely, let stand for about 30 minutes without a cover so that a skin is formed.
7. In the meantime, heat the fat to a maximum of 165 ° C-170 ° C
8. Now carefully slide the donuts upside down into the fat and cover. Bake for about a good 1 1/2 minutes, check if it is golden brown, turn over and bake for another 1 1/2 minutes, then turn over again and bake the top for 30 seconds again, important!
9. Are all baked, use the jam nozzle to inject the apricot jam and add sugar.
10. After 30 minutes enjoy!