1. Add the milk, butter, and sugar for the dough to a small saucepan and heat up on the stove until the butter has melted and the sugar is dissolved. Remove from the heat and let cool down to about 97°F (body temperature).

2. Add the flour to a large bowl, create a well in the center, crumble the yeast, and place in that well. Add some of the milk and mix with the yeast to dissolve it. Sprinkle flour from the edges on top of the milk mixture and cover the bowl with a kitchen towel. Let rest in a warm place for about 10 minutes.

3. When the yeast has bubbled up a bit, add the rest of the milk as well as the egg yolks and knead everything for several minutes until you get a nice smooth dough that comes off easily from the sides of the bowl. Shape the dough into a ball, cover the bowl and let rise in a warm place for about 1 hour or until the dough has doubled in size.

4. Knock the air out of the dough and roll out on a lightly floured surface to a thickness of about 0.2 inches (0,5cm). Use a cookie cutter or glass and cut out circles with a diameter of about 2.8 inches (7cm). You can collect the leftover dough and roll it out again, but try not to overwork the dough. If you want numbers, you can simply cut them out with a stencil. Place the dough pieces on a lightly floured board or baking tray, cover with a kitchen towel and let them rise for another 20 minutes.

5. Add the fat/oil to a pot and heat up to about 350°F (175°C) – a thermometer* is very helpful here. If the temperature is too low, the dough will suck up a lot of fat, if the fat is too hot, the dough will darken too quickly and not bake properly, so keep an eye on that. Deep-fry the risen dough pieces (no more than 2-3 at a time) in the hot fat/oil – about 2 minutes on one side and then turn them around and let them fry for another minute or so on the other side. Thinner numbers should only be in the fat for 1 minute on each side. Take out and let drain on a piece of kitchen paper. Repeat with the remaining dough pieces until everything is done.

6. Stir the jam briefly to soften it and fill it into a piping bag with a filling nozzle*. Insert the jam from the side into the donuts and dust with some confectioners’ sugar. Serve on the same day.