Ingredients:
1/2 l (1 pint) warm milk
4 tsp sugar
80 g (3 oz) yeast
1 kg (2 lb) flour
4 tsp salt
100 g (3.5 oz) margarine, melted
4 egg yolks
2 Tbsp rum
grated zest of 1 orange
grated zest of 1 lemon
1 tsp vanilla
1/2 cup apricot jam or jelly

Preparation:

1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast and remaining ingredients to make a dough.

 

2. Knead lightly on a floured board; shape into a ball, place in a greased bowl, cover, and let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

 

3. Punch dough down. On lightly floured board roll dough 1/4 inch thick. Cut dough into 3-inch rounds. On half of the rounds place about 1 teaspoon of jam or jelly. Brush edge with a little egg white then top with remaining rounds of dough. Press to seal edges. Cover with cloth and let rise for 30 minutes or until double in bulk.

 

4. Preheat the oil in a deep fryer or skillet. Gently place the doughnuts into the oil, top side down, 3 to 4 at a time. Fry, turning several times, until golden all over. Sprinkle with powdered sugar.

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