Preparation:

  1. Crumble the yeast in the lukewarm milk and mix with a pinch of sugar and the flour. Cover and let it rise in a warm place for 5-10 minutes. 
  2. Put the flour, sugar, salt, lemon peel, slightly heated and liquid goose lard, beaten egg and the yeast-milk in a bowl. Mix all ingredients, knead the dough, and beat vigorously. Cover the dough with foil and let it rise in a warm place for approximately 20 minutes up to twice the size. Knead again. 
  3. Shape the dough into a thick roll, divide it into 16 pieces, and shape into balls. Place the balls on a floured baking tray, slightly flatten them, and cover with greased aluminium foil. Let them rise another 20 minutes. 
  4. Fry the doughnuts in batches in hot lard – the first 3 minutes with a lid, then after turning them over, another 3 minutes without a lid. Drain them. Fill the doughnuts with jam by using a needle and cover them with sugar.
Ingredients for 16 pieces:
  • 500g flour
  • 40g sugar
  • 30g yeast
  • 1/4L milk
  • 125g jam
  • 1 pinch salt
  • Grated lemon peel
  • 1 egg
  • 60g LARU goose lard
  • LARU pork lard (for frying)