Put all the ingredients for the dough in a mixing bowl and knead for about 12 minutes.
Transfer the dough to a floured surface, shape into a ball, and place in a lightly oiled bowl (mixer bowl).
cover the bowl, and leave to rest in a warm place for about 1 hour.
Roll out the dough on a floured surface to about 2 cm thick.
Cut out circles with a cookie cutter or a glass.
Place spaced apart on a baking sheet or plate with baking paper (or floured tea towel).
Cover and let to rise in a warm place for about 30 minutes.
For deep-frying, heat plenty of oil to 160 - 170° C in a pot.
Place the dough pieces in the hot oil with the top side down.
Fry for about 3 minutes.
Turn over and fry the other side for another 3 minutes.
Place on a paper towel and leave to drain.
Whip the apricot jam with a handmixer, if you like, so that it is more fluffy.
Fill the jam into the krapfen. (I use a piping bag and a filling nozzle).
Dust with powdered sugar.