Put flour in a suitable bowl, press a hollow in the middle. Crumble the yeast into it and mix with milk and sugar to form a damp.
Cover and let rise in a warm place for about 25 minutes. Then add lemon zest, sugar, milk, salt, eggs, vanilla sugar and softened butter.
Beat everything together with the dough hook of a hand mixer until the dough separates from the edge. Let rise again in a warm place.
Roll out the dough to about the thickness of a thumb on a floured work surface. Using a glass, cut out round disks of dough. Let rise again for about 30 minutes.
Heat the clarified butter in a large pot.
Chill the dough disks, do not cover! Let stiffen until skin has formed. Carefully place the risen dough slices, top side down, into the hot clarified butter and cover.
When one side is browned, turn the doughnuts with a sieve ladle, do not cover the pan again.
After the second side is browned, lift the doughnuts out of the pan and drain on paper towels.
Using a cake syringe (with a doughnut nozzle), squirt apricot jam into the doughnuts and sprinkle with powdered sugar.
Preparation Tip:
The carnival doughnuts can also be filled with vanilla pudding and covered with icing.
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