Apricot Doughnut Holes

Apricot Doughnut Holes
1 hr
1 hr 45 min.
Ready in


for 24 pieces
For the dough
500 grams Pastry flour
40 grams Sugar
1 packet Bourbon-vanilla sugar
1 organic Lemon
1 pinch Cardamom
30 grams fresh Yeast
125 milliliters lukewarm Milk
2 Eggs
1 Egg yolk
100 grams softened Butter
For the filling
200 grams Apricot jam
For preparing
1 liter Cooking oil (or coconut oil)
For rolling
150 grams fine Sugar
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Preparation steps

Step 1/3

Combine flour, sugar, vanilla sugar, lemon zest and cardamom in a bowl. Dissolve yeast into lukewarm milk and stir. Knead yeast milk, eggs, egg yolks and butter into flour mixture. Cover and let rest in a warm place for 30 minutes.

Step 2/3

Knead again and thinly roll out dough on a floured surface. Add mounds of jam onto half of the dough, then cover with remaining dough and press well between mounds. Cut out mounds and shape into a ball. Place dough on parchment paper and let rise for 15 minutes.

Step 3/3

In the meantime, heat oil in a deep pan. Add doughnuts and fry until golden brown, 5-6 minutes. Remove and drain on paper towels. Roll in sugar immediately. Serve warm or at room temperature.