Crumble the yeast and dissolve in 100 ml (approximately 1/2 cup) of warm milk. Mix with 150 grams (approximately 5.25 ounces) of flour until smooth. Dust with a little flour, cover and let sit for about 20 minutes.
Add the eggs, egg yolks, a pinch of salt, sugar, remaining milk and remaining flour. Knead into a smooth dough. Knead in the butter. Cover and let sit for about 30 minutes. Divide the dough into 30 gram (approximately 1 ounce) portions and shape into balls. Place the balls on a lightly floured towel, flatten slightly with the heel of your hand, cover with with a cloth and let rise until the volume has doubled.
Heat the oil to 170°C (approximately 350°F). Fry the donuts until golden brown on each side. Remove from the oil and drain on paper towels. Pour the apricot jam into a pastry pag with a fine, long nozzle. Inject the jam into the donuts, dust with powdered sugar and serve.