Bolstered with the flavor of lemon and a touch of rum, these poofy yeast doughnuts are a sweet morning treat that are fried in hot oil until golden, filled with apricot jam and sprinkled with a dusting a powdered sugar right before serving. Since they need to rise, be sure to plan ahead and allow enough time to prepare them. Then, enjoy them fresh — when they're at their best.

Ingredients

  • 500 grams flour
  • 40 grams yeast
  • 1/4 milk (warm)
  • 60 grams granulated sugar
  • 4 egg yolks
  • 1 lemon
  • 1 tablespoon rum
  • salt
  • apricot jam
  • powdered sugar

Directions

  1. In a bowl, make a well with the flour.
  2. Add the yeast and mix with the milk and granulated sugar. Mix well.
  3. Cover with a moist towel and allow to rise in a warm place.
  4. Add the egg yolks, lemon zest, rum, and a pinch of salt to the dough and mix well. Leave to rise again.
  5. Roll out the dough to a thickness of 2.5 centimeters and cut into discs with a round cutter.
  6. Cover and leave to rise again.
  7. Deep-fat fry the discs in hot oil, covering the pan briefly. Then turn each one and fry the other side.
  8. Drain on paper towel.
  9. Make a small incision in each doughnut and, using a syringe, fill with apricot jam.
  10. Sprinkle with powdered sugar and serve.
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NutritionView more

630Calories
Sodium9%DV220mg
Fat11%DV7g
Protein39%DV20g
Carbs40%DV121g
Fiber32%DV8g

PER SERVING *

Calories630Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2g10%
Trans Fat
Cholesterol210mg70%
Sodium220mg9%
Potassium320mg9%
Protein20g39%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate121g40%
Dietary Fiber8g32%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Jen A. 6 Jun 2015
We loved these donuts! I would like to mention to take a peek under the lid to make sure they’re not getting overly brown and to make the incision, for filling, on the side of the donut not on top! We used many types of jellies and even vanilla custard for fillings!