Donuts with jam

ingredients:

850 grams gluten-free flour

5 egg yolks

4 tablespoons oil

grated zest of one organically grown lemon

1 vanilla sugar

2 tablespoons sugar (all mix well and add the vanilla extract and rum, if desired)

Preparation of yeast:

200 ml of hot milk

1 fresh yeast

3 teaspoons gluten-free flour

1/2 teaspoon sugar all mix well and leave the yeast to rise

Preparation:

850 grams  gluten-free flour, put in a deep bowl, add the yeast that you previously prepared, egg yolks with sugar, vanilla sugar, oil, vanilla extract and lemon zest.

Begin to mix the ingredients and slowly add more warm milk (about 300 ml) until you get a smooth dough.

If the mixture is thin, add a little flour.

When you get a smooth dough leaving it to rise, knead and repeat the process!

Round mold for donuts make circles of dough. Bake donuts in the deep and well-heated oil so placing them upside down and bake coincident about 2 minutes on each side.

After the donuts cool, confectionery syringe filled with jam of apricot and gently press into each donut.