|Active dry yeast||1/4 Ounce (1 Package, Dry / Compressed Cake)|
|Lukewarm water||1/4 Cup (4 tbs)|
|Egg yolks||6 , beaten|
|Egg yolks||6 , lightly beaten|
|Light cream||1/2 Cup (8 tbs)|
|Light cream||1/2 Cup (8 tbs) , lukewarm|
|Dark rum||1 Tablespoon|
|Orange juice||1 Tablespoon|
|Apricot jam||3 Cup (48 tbs)|
|Lard||1 Cup (16 tbs) (For deep frying, use more if required)|
|Confectioners sugar||2 Tablespoon|
1) Sprinkle yeast and a pinch of sugar into the lukewarm water.
2) Let it stand for 2 to 3 minutes; stir it to dissolve the yeast.
3) Set in a warm areaâ€”such as an unlighted ovenâ€”for 2 or 3 minutes, or until the yeast forms bubble and has almost doubled in volume.
4) Sift the flour and the salt into a large mixing bowl.
5) Make a well in the flour and pour into it the yeast solution, sugar, egg yolks, cream, rum, orange juice and vanilla.
6) With your hands or a wooden spoon, work the flour into the other ingredients until the dough is medium-firm.
7) Shape the dough into a ball and place it into a large, lightly buttered bowl.
8) Dust the top of the dough lightly with flour, cover with a kitchen towel and set it in a warm, draft-free spot (again the unlighted oven is ideal).
9) In 45 minutes or an hour, the dough should double in bulk and leave a deep depression when pressed in the center with 2 fingers.
10) Punch the dough down, turn it out on a floured surface, and roll it into a circle 1/4 inch thick.
11) With a 2 1/2-inch cookie cutter, cut the dough into as many circles as possible.
12) Lightly shape the remaining scraps of dough into a ball and roll it again to a thickness of 1/4 inch.
13) Repeat the process until all the dough is used.
14) Drop a teaspoon of jam onto the centers of half the circles, and then sandwich each of these with one of the other circles.
15) Press the outer edges of each pair of circles together with the fingertips.
16) Then cut the doughnuts out again with a slightly smaller cookie cutter to trim off the edges.
17) Place them 1 inch apart on a baking sheet lined with a clean cloth dusted with flour.
18) Let the doughnuts rise in the un-lighted oven or other draft-free area for about 20 minutes, or until they rise about 1/2 inch in the center and look light and puffy.
19) In a heavy 8- or 10-inch skillet, heat the lard over low heat until a light haze forms over it.
20) With a metal spatula, slide 4 or 5 of the doughnuts into the hot fat.
21) They will begin to bubble and puff up, and in about 2 minutes should be golden brown on the bottom.
22) Turn them over with a slotted spoon and cook them a few minutes longer, or until they are brown.
23) Remove them to a plate lined with paper towels.
24) Proceed until all the doughnuts are done, you may have to add more lard.
25) Dust the doughnuts with confectioners' sugar before serving them
Calories 1356Calories from Fat 325
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 18 g90%
Trans Fat 0 g
Sodium 166 mg6.92%
Total Carbohydrates 240 g80%
Dietary Fiber 2 g8%
Sugars 152 g
Protein 19 g38%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 5424Calories from Fat 1300
% Daily Value*
Total Fat 148 g227.6%
Saturated Fat 72 g360%
Trans Fat 0 g
Sodium 664 mg27.68%
Total Carbohydrates 960 g320%
Dietary Fiber 8 g32%
Sugars 608 g
Protein 76 g152%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet