Donuts

1. Crumble the yeast into a cup, add a spoonful of flour and sugar, pour in a little lukewarm milk, stir and leave in a warm place to rise. This takes about a quarter of an hour.
2. Meanwhile, in a bowl, beat the butter with the remaining sugar until foamy and gradually, one by one, beat in the egg yolks. Pour the yeast, rum, salt, remaining flour and milk into the yellow foam. In a food processor or by hand, thoroughly and patiently knead a smooth and elastic dough, on which bubbles form. Sprinkle the dough in the bowl with flour, cover with a towel and let it rise in a warm place for less than an hour.
3. Flour a rolling pin and roll out the dough into a flat cake about a centimeter thick.
I mark the shape of a doughnut on half of the pancake with a sharp-edged glass, and put a little jam in the middle of each circle with a spoon. I cut out circles from the other half of the pancake and place them on the marked circles with jam. Only now do I cut out both circles at once with a glass. The edges are smooth and firmly connected. I place the doughnuts on a towel, lightly dust them with flour, cover with another warm towel and let them rise for a quarter of an hour. After cutting out the remaining dough, I roll out the dough again and repeat the process. From the last remaining piece, I roll out two cylinders, braid them into a braid and fry them without filling.
4. In a smaller and deeper saucepan, I heat the oil, throw a crumb of dough into it, and if it sizzles, it is hot enough. I carefully place the doughnuts into the hot fat,
I cover them with a lid for a moment, then uncover and turn them over. I try to keep the temperature of the fat constant and in 5 minutes the doughnuts should be golden. I place them on paper towels to get rid of excess fat. Finally, I sugar them on a plate.