Prepare a dampfl from some lukewarm milk, flour, sugar and yeast crushed between fingers.
Dust with flour and let rise in a warm place until the surface cracks.
Add all the other ingredients and knead well until you get a smooth yeast dough. Let rise again in a warm place.
Form doughnuts from the dough, let rise again a little. Then, using both hands, pull apart in all directions until there is a dent in the center and a thick bead around the edge.
Bake the doughnuts floating in hot lard, drain well, fill the center with a dollop of apricot jam and sprinkle with sugar.