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BAM Cake converter 
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Ingredients:
- 0,25 litres of milk
- 30g fresh yeast
- 50g sugar
- 60g butter
- 2 teaspoons BAM vanilla paste
- a pinch of salt
- 3 tablespoons of rum
- grated peel of one lemon
- 250g pungent flour
- 250g plain flour
- BAM FIT Academy Apricot jam for filling
- sugar and cinnamon for sprinkling
- 1 egg
- 3 egg yolks
Instructions:
1
Heat the milk until lukewarm. Mix 50ml of the milk with the yeast and add a teaspoon of sugar. Let the yeast rise for 10 minutes.
2
Dissolve the butter, sugar and vanilla sugar in the remaining milk. Stir until the ingredients are combined. If the butter is too cold and does not melt, warm the mixture slightly. Add the rum and lemon zest.
3
Sift the flour into a large bowl. Make a well in the centre and pour in the milk mixture, the yeast, the lightly beaten egg and the egg yolks. Knead the dough, which will be quite sticky at first. Knead by scooping the dough around the edge of the bowl, pulling and folding. Cover and leave to rise in a warm place for an hour.
4
Prepare a baking tray with baking paper. Turn the dough out onto a floured work surface, knead it quickly and divide it into pieces (the weight of each piece should be about 60/70 g). Form the pieces into balls.
5
Let the doughnuts rise for another 30 minutes, while the oven preheats to 180°C.
6
Bake the doughnuts for 15 minutes until golden yellow. Once the doughnuts have cooled slightly, fill them with BAM FIT Academy Apricot Jam without added sugar and sprinkle them with a mixture of sugar and cinnamon, if desired.
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