Ingredients

The quantity is sufficient for approx. 10-12 doughnuts

400 g wheat flour (type 480 or 700)
2 egg yolks
1/2 cube of fresh yeast
180 ml milk
50 g butter (room temperature)
50 g granulated sugar
1 pkg vanilla sugar
Pinch of salt

60 g butter for brushing
6-8 tbsp jam for the filling
a little powdered sugar

Preparation

Heat the milk in a saucepan until lukewarm. Crumble the fresh yeast into the pan and stir to dissolve the yeast. (This is best done with a whisk)

Put the flour, egg yolks, butter and salt together in a mixing bowl. Then stir the sugar and vanilla sugar into the milk and pour into the mixing bowl.

Knead the dough first at low speed for 1-2 minutes and then at medium speed for approx. 5 minutes using a food processor. Then cover the yeast dough and leave to rest in a warm place for approx. 30-40 minutes until it doubles in size. (Can also be baked in the oven at 50 degrees top and bottom heat, for example)

Melt the 60 g butter and leave to cool slightly. Preheat the oven to 180 degrees top/bottom heat.

Divide the yeast dough into 70-80 g pieces and shape each piece into a round. Place on a baking tray lined with baking paper and flatten slightly. Cover the dough pieces again and leave to rest for approx. 30 minutes. Continue until the pieces of dough are twice as high. Brush the doughnuts with half of the melted butter and bake for 15 minutes until golden brown.

Heat the apricot jam (do not boil) and pour into a piping bag with a long nozzle. Remove the doughnuts from the oven and immediately brush with the remaining melted butter and sprinkle with a little powdered sugar.

Fill the lukewarm doughnuts with the jam and leave to cool. Then sprinkle the doughnuts again with powdered sugar.

Recipe and pictures: Heidi Zuschrader