- For the donuts
- 42 grams Yeast
- 170 milliliters milk
- 500 grams Pastry flour
- 2 eggs
- 2 egg yolks
- 40 grams sugar
- 60 grams butter
- ½ Vanilla bean (scraped seeds)
- 1 l Frying oil
Warm 100 ml (approximately 1/2 cup) of milk. Crumble and dissolve yeast in milk. Mix with 150 grams (approximately 5 ounces) of flour, sprinkle some flour on top, cover and let sit for 20 minutes. Mix eggs, egg yolks and sugar with an electric mixer. To the dough, add remaining milk, remaining flour and egg-sugar mixture. Knead in butter, salt and vanilla seeds.
Let sit for 30 minutes at room temperature, covered.
Roll out dough until a finger thick on a lightly floured surface.
Cut out 60 dough circles with a diameter of about 4 cm (approximately 1 1/2 inch). Let rise until volume has increased by three quarters.
Press a small well with your fingers into center of 30 dough circles. Pour in 1 teaspoon of jam.
Brush edges with egg white. Top dough circles containing jam with an empty dough circles, pressing edges to seal.
Heat frying oil to 170°C (approximately 325°F) and fry donuts in portions for 2 minutes on each side. Donuts are done when they have a white ring around center. Place donuts on paper towels to drain and then roll in sugar. Serve.