Doughnuts Filled with Apricot Jam
Crumble the yeast in a cup and add 1 teaspoon of sugar and 3 tablespoons of lukewarm milk. Pour the flour into a bowl, make a well in the center, pour in the yeast and sprinkle a little flour over it. Let rest for 15 minutes. Add the remaining milk, sugar, eggs, salt and lemon zest and process into a smooth dough. Cover and let rise for 1 hour.
Sprinkle the work surface with flour and form 12 small balls of dough with floured hands. Cover with a kitchen towel and let rise again for 10 minutes. Heat the butter in portions in a wide, heavy skillet. Flatten the dough balls, and make the center as thin as possible so that the edges are thicker. Fry the donuts in portions on both sides in the hot butter, until golden brown. Drain well on a wire rack. Fill the donuts with the apricot jam and serve.
In a wide heavy skillet heat the butter in portions. Flatten dough balls, as thin as possible off the center, remain so that the edges are as thick beads. Place the donut portions into the hot butter, pour 1 tablespoon hot fat over the edges, turning once and bake until golden on both sides. Drain well on a wire rack. Serve with a little apricot jam filled.