Steps
- Mix ¾ cup of warm milk with 60g of granulated sugar. Sprinkle with 1¾ teaspoons of active dry yeast; stand for 5-10 minutes.
- Whisk in 3 large egg yolks, 60g of melted cooled unsalted butter, 1 teaspoon of vanilla extract, 2 teaspoons of rum, and ¾ teaspoon of fine salt.
- Stir in 375g of all-purpose flour in two additions. Knead with dough hooks for 5 minutes, until smooth and slightly sticky. Transfer to an oiled bowl, cover, and rise for 1-1½ hours, until doubled.
- Roll on a floured surface to ½-¾in / 1-2cm thick. Cut with a 3in / 8cm round cutter and reroll scraps. Set on a floured parchment-lined baking sheet.
- Cover and rise for 30-45 minutes, until puffy, uncovering for the final 15 minutes. Heat 2in / 5cm of vegetable oil to 320-330°F / 160-165°C.
- Lower a few rounds into the oil upside down. Cover and fry for 1½-2 minutes, until golden. Turn and fry uncovered until the second side is golden; drain and repeat.
- Cool, make a small tunnel through each side with a skewer, and pipe in 150g of smooth apricot jam. Dust with icing sugar.