Viennese Carnival Doughnuts

Making the yeast dough:

Prepare a yeast dough mixture with 125 ml of milk, yeast, vanilla sugar and some flour, then leave it to stand at room temperature for 15 minutes. While the dough is standing, heat up the rest of the milk, butter and rum. Beat the egg yolk with sugar, salt and lemon zest until fluffy. Now knead the yeast dough mixture with the prepared ingredients and the rest of the flour to create a soft, smooth dough. Allow it to stand for about 15 minutes, then knead the dough thoroughly and divide it into pieces weighing 35 to 40 g. Shape them into balls of equal size and place them to one side again to stand for another 15 minutes.

Cooking:

While the doughnuts are standing, heat up the fat to about 170° C. Place the doughnuts into the hot fat, cook with the lid closed until they are golden brown, then turn them over with the wooden spoon and finish cooking. After cooking, fill the doughnuts with Darbo finely strained apricot fruit filling for best results, use a piping bag with a doughnut spout. Sprinkle a little sieved icing sugar onto the doughnuts before serving.