Mardi Gras Doughnuts

From 1/16 1 lukewarm milk, yeast, a pinch of sugar and a little flour, prepare the dampfl and let it rise until the amount doubles and large cracks appear on the surface.

Add the rest of the warm milk, salt, sugar, liquid egg yolks, rum, butter, the dampfl and the preheated flour and work into a soft, silky dough until it bubbles.

Let rest for 15 minutes, then roll out on a floured board to a thickness of about one cm.

Mark circles out of one half of the dough with a cookie cutter (diameter 6 cm), place apricot jam (20 g each) well in the center of the marked circles and cover with a sheet of dough cut out the same size and placed upside down on top.

Lightly smooth the edges of the dough all around with your fingertips. Cut out with a smaller cookie cutter (about 5 cm in diameter) and place top side down on a tea towel dusted with flour, cover and let rise in a warm place by 1/3 of their height.

Place the top of the doughnuts in a grease bath heated to 155-160 °C, cover, after about 3 minutes turn the doughnuts, which are not too browned, to the other side with the handle of a wooden spoon, finish baking for another 3 minutes with the lid off.

Drain well and sugar over when slightly cooled.

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