Step 2

Whisk the egg yolks, sugar and vanilla sugar in a heatproof bowl set over a pan of simmering water until thick and smooth.

Step 3

Sift the 500g flour into a stand mixer bowl. Add the whisked egg mixture, warm cream and vanilla extract. Mix, then add a pinch of salt and the leaven. Knead for 10 minutes (15–20 by hand).

Step 4

When the dough no longer sticks, add the cooled melted butter and knead for a few more minutes. Cover and leave to rise in a warm place for 1–1.5 hours.

Step 5

Mix the jam with the ground almonds and place in a piping bag or jam syringe. Divide the dough into 16 pieces, shape into rounds, and fill each with jam. Seal well. Cover and leave to rise for 30 minutes.

Step 6

Heat oil to 180°C in a deep pan or fryer (no more than one-third full). Fry the doughnuts for 1–2 minutes per side until golden with a lighter ring in the middle. Drain on kitchen paper.

Step 7

Make the glaze: mix the powdered sugar with lemon juice and almond essence. Spread over the warm doughnuts, then scatter with toasted almonds.