Directions
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Begin by combining the lukewarm milk, water, yeast, and sugar in a large mixing bowl. Stir gently to combine and let the mixture sit for about 10 minutes until frothy. This tremendous bubbling indicates that your yeast is alive and ready to work.
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In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, egg yolk, the optional rum, salt, and the yeast mixture. If you prefer, a hand-held electric mixer with two hooks will also work. Start kneading the mixture on low speed. Gradually increase to medium speed and knead for 6 – 8 minutes, or until the dough is elastic and smooth, perfectly separating from the bowl.
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Once the dough is ready, add the butter to the mixture. Continue kneading for another 3 – 4 minutes so that the butter blends into the dough, allowing it to separate easily from the sides of the bowl.
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Cover the bowl with anti-adhesive cling film and allow the dough to rise at room temperature (20 – 25°C / 68 – 77°F). In about 1 hour to 1 1/2 hours, your dough will visibly increase in size, becoming soft and fluffy.
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After the dough has risen, lightly dust a large baking sheet with flour. Use a rolling pin to roll out the dough into a rectangle approximately 2 cm (0.8 inch) thick. Using an 8 cm (3-inch) heart-shaped cookie cutter, cut out about 16 heart-shaped pieces of dough. The leftover dough can be shaped into 70 g (2.5 ounces) balls for additional doughnuts.
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Place each piece of dough onto the prepared baking sheet, ensuring adequate space between each piece to facilitate rising. Cover the doughnuts with a kitchen towel that has been lightly sprinkled with water. Let them rise at room temperature for about 1 – 1 1/2 hours or until they triple in volume, feeling soft and airy.
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In a large pan with a lid, heat the vegetable oil over medium heat. Monitor the oil temperature, aiming for 170 – 180°C (340 – 355°F). To check if the oil is ready, drop a tiny piece of dough; it should sizzle immediately.
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Using a lightly floured spatula, pick one doughnut and turn it so that the seam side is up. Carefully drop it in the hot oil. Fry about 4 more doughnuts, depending on the size of your pan. Make sure they have enough space to move freely while frying.
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Shake the pan gently to ensure even frying and cover with a lid. Fry for about 2 – 3 minutes. Remove the lid, turn the doughnuts, and fry for an additional 2 – 3 minutes uncovered.
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Transfer the cooked doughnuts to a paper towel-lined wire rack to drain excess oil. Repeat until all doughnuts are fried, creating a batch of tremendous heart delights.
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For the finishing touch, combine all sugars for dusting into a deep plate and stir to mix well. Coat the warm doughnuts in this sweet mixture. To fill them, take your apricot jam and warm it gently in a saucepan over low heat. Transfer the warm jam into a pastry bag and fill each doughnut to your heart’s desire.
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