Faschingskrapfen (Berliner) with Apricot Jam

Place the flour in a large bowl and form a well in the center.

Stir the yeast with the sugar and lukewarm milk until smooth, pour into the well and let a little flour fall in from the edge.

Cover the bowl and let the sponge rise in a warm place for about 15 minutes.

Distribute the salt, egg yolks and softened butter around the edge of the bowl and knead everything into a smooth, elastic dough.

Cover the dough and let it rise again until it has approximately doubled in size.

Roll the dough out on a lightly floured surface to about 2 cm (¾ in) thickness.

Cut out circles of about 5 cm (2 in) diameter and set aside half of the circles.

Place a spoonful of apricot jam on half of the circles.

Brush the edges with egg white, top with a second dough circle and press the edges firmly all around.

Heat oil in a pot or deep fryer and fry the doughnuts in batches in hot fat until golden brown.

Let the doughnuts drain briefly and dust with powdered sugar while still warm.