Apricot Doughnut

For the apricot doughnuts, melt the butter in warm milk.

Mix all ingredients to a smooth yeast dough, let the dough rise in a warm place for about 1 hour until doubled in volume.

Knead the dough well again by hand and form it into about 15 balls. Flatten the balls slightly and let them rise again for about 30 minutes until they have doubled in volume again.

Heat the oil, place the dough balls in the hot fat and deep-fry on both sides for about 3 minutes until golden brown. Drain the doughnuts on a paper towel.

Warm the apricot jam slightly and fill into a piping bag. Fill the doughnuts with apricot jam, sprinkle the apricot doughnuts with powdered sugar.

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