Prepare the pre-dough. Separate the eggs, because only the egg yolks are needed. Heat two-thirds of the milk (I make it in the microwave) and melt the butter in it. Stir in egg, rum, salt, vanilla sugar, lemon flavor and sugar. I don't take all the milk right away, so I have a buffer. I add the remaining milkspoonwise to the dough, so I can ensure that it is not too soft or sticky. If the amount of milk is not enough, I raise it again spoonwise. Not every flour is equal in processing.

Put the flour in a mixing bowl, add the milk mixture and knead it with the dough hook. Add the pre-dough and knead it until it is silky smooth and separates from the edge of the bowl.

Knead the yeast dough at least once, but better twice after rising. If you knead it and let it rest, it structure will become more porous.

Form a roll out of the dough and divide it into 50 gram pieces. Check the dough pieces with the scale so that the cooking time remains the same for all doughnuts. Form the pieces circularly on the work surface with your hollow palms and do not apply too much pressure. This process is called "grinding".

Place the doughnuts on a baking sheet, cover them and let them rise again in a warm place for about 20 minutes. The volume of dough pieces should more than double.

Heat some fat in a pan or a fryer. It must be so much that the doughnuts can be fried floating in it. Place them with the top in the fat and bake them slowly on both sides until they are golden brown. They are perfect if they have a bright edge.

Stir the marmalade with a little rum, pour it into a piping bag with a long spout and fill the donuts well.

Serve the jelly doughnuts sprinkled with icing sugar. They taste lukewarm already dreamlike.