Fasching Doughnuts

Beat the egg yolks until creamy.
Mix in the melted, but not hot, butter bit by bit.
Dissolve the yeast with a bit of sugar in 3 tbsp of the lukewarm milk, mix in about ½ of the flour, and mix well into the yolks.
Cover with a towel and let rise in a warm place for 30 minutes.
Add the rest of the ingredients and beat powerfully until the dough comes away from the edge of the bowl.
Cover again and let rise in a warm place until the dough has doubled in size.
Knead the dough again, roll out about 5mm thick on a floured work surface, and cut into 2 in (5 cm) strips.
Brush each strip with marmalade, cover with another strip, and press lightly on the edges.
With a floured, round cookie cutter, cut out doughnuts and overturn them on a floured work surface.
Brush with lukewarm oil, cover with a towel, and let rise another 30 minutes.
In a deep pan, preheat enough vegetable oil to completely cover a doughnut about 350 °F (180 °C).
Place the doughnuts one at a time into the oil and fry.
Turn once in the middle.
Remove with a straining spoon and let drain well on paper towel.
Dust with confectioner’s sugar.

Ingredients