Ingredients
- 550 g flour
- 50 g sugar
- 1 level teaspoon of salt
- 40 g yeast
- 150 ml milk
- 2 eggs
- 2 spoons of oil
- 2 spoons of rum
- 1 egg-white
- 150 g jam
- A little bit of margarine
- 750 g deep-fry fat
- A little bit of icing sugar
Preparation
- Sieve 500 g flour in a bowl.
- Add the sugar, the salt, the crumbled yeast and the warm milk.
- Cover it 15 minutes at a warm place.
- Stir the dough with the eggs, the oil and the rum.
- Cover it 30 minutes at a warm place.
- Knead it again.
- Roll out the dough on a floured plate thick as a finger.
- Cut out circles (6 cm diameter) with a glass.
- Spread half of the circles at the border with the egg-white and give 1 teaspoon of jam in the center.
- Lay the remaining circles on the other ones and press together.
- Cover the jam-doughnuts on a fatted baking-sheet for 15 minutes at a warm place.
- Heat the deep-fry fat to 175° C.
- Bake and toss the jam-doughnuts for 6 minutes.
- Scatter the jam-doughnuts with icing sugar.
Refinement
- Instead of rum you can use Amaretto liqueur which gives a fine almond flavour.
