Name: Apricot Doughnut Holes
Total time: 1 h 45 min
Yield: 24
Ingredients: 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; 200 grams Apricot jam; 1 liter Cooking oil (or coconut oil); 150 grams fine Sugar

Ingredients

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

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.

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.

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.