Ingredients

1 pack of vanilla sugar,
2 real eggs, whole
3 egg yolks
600 g flour
150 g butter
2 tbsp sugar, heaped
15 g yeast (germ)
½ tsp salt
3 tbsp rum
1 tbsp vinegar
250 ml milk, cold
1 liter oil, good or clarified butter
apricot jam

Preparation
First, mix the yeast with 120 ml of cold milk and the salt well and let it stand for about 1 hour.
1. Now the butter is mixed with the sugar until creamy. Gradually stir in the egg and yolk.

At night, sift in the flour, the yeast starter, the aromatics and the cold milk. Beat well in the slow speed of the machine to form a rather soft dough.
2. Now cover well and let it rise until double, this can sometimes take up to 2 hours or longer, depending on the room temperature. (but don’t keep it too warm). When the dough is ripe enough, grind 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 it on a floured surface to rise again. Cover carefully with cling film or a large plastic bag. Let it rise nicely and let it stand uncovered for about 25 minutes so that a skin forms. In the meantime, heat the fat to a maximum of 165°C-170°C

4. Now carefully slide the donuts into the fat with the top side down and cover them. Bake for about a good 1 1/2 minutes, check when it is golden brown, turn it over and continue baking for another 1 1/2 minutes, then turn it over again and bake the top again for 30 seconds, very important!!

Once they are all baked, use the jam nozzle to inject the apricot jam and sugar it. Enjoy after 30 minutes!