Doughnut

For the doughnuts, sift the flour with the sugar and salt into a suitable bowl, make an indentation in the center and crumble the yeast into it. Stir with the lukewarm milk to form a damp and leave to rise in a warm place with the lid closed for about 15 minutes.

Mix the eggs with the oil and rum, add to the yeast dough and knead until smooth. Cover and let rise in a warm place for about half an hour.

Knead the dough again and roll it out on a floured surface to the thickness of a finger. Cut out circles of about 6 cm ø with a glass or possibly a round baking pan. Brush the edges of half of the dough circles with the egg white and place 1 teaspoon of jam in the center of each.

Place the remaining dough circles on top and press the edges firmly together. Spread the doughnuts on a greased baking sheet and let them rise in a warm place for another 15 minutes with the lid closed.

Heat the fat in a deep fryer to 175 degrees and fry the doughnuts in batches, turning frequently, for 5 to 7 min until golden brown. Remove with a slotted spoon, drain on kitchen roll and dust the doughnuts thickly with powdered sugar.

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