John Myers
Ingredients for 1 servings:
- 500 g flour
- 130 g butter
- 2 tbsp sugar, heaped
- 1 pack of vanilla sugar, real
- 1 egg(s), whole
- 2 egg yolks
- 12 g yeast
- ½ tsp salt
- 3 tbsp rum
- 1 tbsp vinegar
- 200 ml milk, cold
- 1 liter oil, good or clarified butter
- Apricot jam
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
…they turned out wonderfully, fluffy and totally good, makes about 18 pieces
First, mix the yeast with 100 ml of cold milk and the salt and let stand for about 1 hour. Then, cream together the butter and sugar. Gradually mix in the egg and egg yolks. Sift in the flour, yeast starter, aromatics, and cold milk. Beat well on the slow speed of the mixer until you have a soft dough. Cover well and let rise until doubled in size. This can take up to 2 hours or more, depending on the room temperature (but don’t let it get too warm). Once the dough is ready, roll 18-20 balls out of the dough on a floured surface; they should have a nice smooth top. Place them on a floured surface to rise again. Carefully cover with cling film or a large plastic bag. Let rise well, leaving it uncovered for about 30 minutes to form a skin. Meanwhile, heat the oil to a maximum of 165°C-170°C. Now carefully lower the doughnuts, top side down, into the oil and cover. Bake for about 1 1/2 minutes. Check when golden brown. Turn over and bake for another 1 1/2 minutes. Then turn over again and bake the tops for another 30 seconds. Important! Once they’re all baked, use the jam nozzle to pipe the apricot jam over them and sprinkle with sugar. After 30 minutes… enjoy!
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