Doughnuts with Lingonberry Preserves

• 3/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 5 1/2 teaspoon dry yeast
• 3 large egg yolks
• 3 tablespoons sugar
• 1 tablespoon dark rum
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 2 cups all purpose flour
• Vegetable oil (for deep-frying)
• Powdered sugar
• Lingonberry preserves or strawberry preserves

1. Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally.
2. Transfer to large bowl.
3. Cool to 110F, about 15 minutes.
4. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
5. Whisk yolks and next 4 ingredients into milk mixture.
6. Stir in flour.
7. Knead dough on floured surface 2 minutes.
8. Lightly oil bowl.
9. Add dough, turning to coat.
10. Cover with plastic wrap, then towel.
11. Let dough rise in warm draft-free area until doubled, about 1 hour.
12. Punch down dough.
13. Cover with plastic and towel; let rise 15 minutes.
14. Divide dough in half.
15. Divide each half into 10 equal pieces.
16. Roll each piece between palm of hand and work surface to form smooth round ball.
17. Place on baking sheet, spacing evenly.
18. Cover with plastic wrap,then towel.
19. Let rise in warm area until almost doubled, about 15 minutes.
20. Pour enough oil into medium pan to reach depth of 3 inches.
21. Heat to 325F.
22. Working in batches, fry doughnuts until brown, about 4 minutes per side.
23. Using slotted spoon, transfer to paper towels and drain.
24. Sift powdered sugar over doughnuts.
25. Serve with preserves.

milk, butter, yeast, egg yolks, sugar, dark rum, salt, flour, vegetable oil, powdered sugar, lingonberry preserves

Taken from www.epicurious.com/recipes/food/views/doughnuts-with-lingonberry-preserves-4575 (may not work)