For the doughnuts, prepare a dough with milk, yeast, a little sugar and flour and let it rise for 10 minutes.
Prepare a yeast dough from the egg yolks, the remaining sugar, butter, remaining milk, the dampfl, a pinch of salt and rum and let it rise at room temperature.
Knead the dough again and cut out pieces weighing about 40 grams. Form them into balls. Place them on a baking tray covered with baking paper, cover with a tea towel and let them rise again for 40 minutes.
Preheat the oven to 200 degrees and then bake the doughnuts for 15 minutes.
Remove and brush with liquid margarine while still warm, fill with apricot jam and sprinkle with powdered sugar.