Blend apricot preserves in small personal blender for approximately 30 seconds to give it a slightly whipped texture. Next, stir in apricot pastry filling. Set aside.
First, combine milk, yeast, egg, egg yolks, sugar, melted butter, and vodka in a stand mixing bowl. Attach dough hook mix on low, slowly adding the salt and then flour. Let mix on low speed for approximately 4 min. Stop mixer and push down sides as necessary. You want to have a sticky dough. To gauge if it is mixed properly your dough will cleanly pull away from the sides but still stick to the bottom of the bowl. Take care not to over mix.
Remove bowl from mixing stand and cover with cling wrap. Drape bowl with a clean dry cotton kitchen towel and let rise in a warm area free from drafts for 1-1 ½ hours.
Turn dough out on lightly floured surface. Let dough rest for 2 minutes and then press out evenly to ½ inch thick. Thickness is important be sure you are accurate. Using a 2-inch biscuit cutter, cut circles in the dough. Once dough circles are cut gently place on parchment lined cookie sheet that has been lightly sprinkled with flour leaving 2 to 3 inches between each pączek allowing room for proofing and to easily lift off for frying.
Place approximately 1 cup of warm water in an oven safe pan. Set on bottom of oven. Slide sheet pans of dough onto the oven racks. Turn oven off and shut the door for 30 min.
In the meantime, melt lard fry temp needs to be at 3500 F. Once dough has proofed for 30 minutes and your lard has reached 3500F you are ready to fry. Fry each pączek for approximately 30 to 40 seconds per side until a deep golden brown. Remove from lard and place on wire cooling rack. Once cooled, using your pastry bag fitted with your #230 tip you are ready to fill your pączki. Insert tip and squeeze in as much filling as you can without breaking the pastry. Once all your pączki are filled roll them in powdered sugar and enjoy.