Home Made Doughnuts with Apricot Jam

Saturday afternoon, perfect time to make some doughnuts. Light dough pastry leavened for about 2 hours, than shaped and deep fried in Sunflower oil.

600g bakers flour, 300ml milk, 2 egg yolk and 1 whole egg, 4 tablespoon sugar, half teaspoon salt, yeast risen, bit of rum and little bit of vanilla essence, 50g butter. Combine and knead for 10 minutes. Let it rest for an hour, gently knead for 2-3 minutes and rest again for an hour. Knead gently, then shape to 2cm thick round shapes, Let it rest for 30minutes. Heat oil in a pen, and push in in the middle while placing them in the oil, fry covered for the first side, then remove lid turn the doughnut and cook the other side. Remove from the oil and dust with icing sugar.