Heat about 2 tablespoons of milk to lip-warm and dissolve yeast in it. Mix with a little flour to a thick steam. Sprinkle with a little flour, cover with a cloth and leave to rise in a warm place (preferably at 28-30 °C) for about 15 minutes until the volume of the dough has increased significantly and the surface shows cracks. Mix egg, egg yolks, salt, powdered sugar, vanilla sugar, grated lemon zest, remaining lukewarm milk and rum and whisk with the liquid butter. Beat with remaining flour and the steam until smooth (best done in a food processor with dough hook). Cover with a kitchen towel and let rise well at room temperature for about 1 hour. Briefly knead the dough again, form into a roll on a lightly floured work surface and cut off walnut-sized pieces weighing approx. 20 g. Press these firmly into the bowl. Form these into nice balls by pressing firmly in the palms of your hands. Dust with flour and gently press down with a baking sheet. Place on a baking sheet and let rise again, covered, in a warm place. Then heat enough oil in a deep pan or pot (160 °C) and fry until nice and golden brown on both sides. Lift out and leave to drain on a wire rack. Pour the slightly warmed jam mixed with rum into a piping bag and fill the doughnuts with it. Sprinkle with powdered sugar.
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