Pineapple Apricot Doughnuts

For the pineapple and apricot doughnuts, heat the milk and flour to 30°C. Mix the yeast, 1/8 l of the milk and 125 g of flour to make a dampfl and let it mature until the mass has doubled. Mix the yolks, eggs, sugar, salt and rum with the remaining milk and also heat to 30 °C. Mix loosely with the remaining flour and the dampfl. Melt the clarified butter and add it as well and knead it into a dough.

Allow the dough to rest, then divide it into pieces of about 50 g and shape into balls with the flat of your hand. Cover and let rest for another 30 minutes. Bake in 160 °C hot fat. While still hot, fill the pineapple-apricot fritters with pineapple-apricot jam and sprinkle with powdered sugar.For the pineapple-apricot jam, quarter the pineapple lengthwise, peel and remove the core. Finely dice the flesh. Score the apricots, scald hot, rinse cold and peel off the skin. Cut apricots in half, pit and dice.

Weigh out half of the pineapple and 4/5 of the apricots and place in a saucepan. Mix Gelfix and sugar and stir into the fruit. Bring to a boil while stirring and boil for 3 minutes.

Season to taste with ginger. Pour into clean jars up to the rim and seal. Place on lid for 5 to 10 minutes.

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