For the carnival doughnuts first make the dampfl. To do this, heat the milk to 25 degrees and dissolve the crumbled yeast in it. Mix in about 100 g of flour to form a relatively soft dough. Dust lightly with flour and cover with a cloth.
The dampfl should triple and show the typical cracks on the surface. In between mix yolks , eggs, sugar, vanilla sugar, rum, lemon and salt in a water bath (not above 25 degrees).
Put the remaining flour in a bowl and make a well, add the Dampfl and the egg mixture and knead into a soft dough, lastly incorporate the soft butter well until the dough feels smooth and silky.
Cut off approx. 50 g dough pieces and “drag” them. Place spaced apart on a floured cloth, cover with a second cloth and let rise. The doughnuts should double in size.
Heat the fat to 170 degrees and place the doughnuts in the fat, top side down. Close the lid. When browned, using a wooden skimmer, turn the doughnuts and finish baking with the lid open.
Using a ladle, place the finished doughnuts on a cooling rack. When cooled, fill with jam and sprinkle with sugar.
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