To prepare the doughnuts:

1. In a small saucepan over low heat, warm the milk to 90 degrees F. In a large bowl, cover the yeast with the warm milk, and stir. Allow to sit until foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with a dough hook attachment, pour in the yeast mixture. At low speed, beat the eggs, butter, sugar and salt. Add 2 cups plus 2 tablespoons of the flour, and mix until well-combined. Add additional flour if the dough is too wet.
3. Prepare a lightly floured work surface. Knead the dough until smooth.
4. Using the canola oil, lightly grease a large bowl. Transfer the dough to the bowl. Allow to rise at room temperature, about 1 hour.
5. Prepare a well-floured work surface. Turn out the dough, and roll it to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut circles of dough. Knead remaining scraps, and repeat to make as many doughnuts as possible.
6. Arrange 2 floured baking sheets. Arrange the doughnuts on the sheets. Cover the doughnuts with kitchen towels. Allow to rise in a warm place, about 45 minutes.
7. 30 minutes into the doughnuts’ rising, pour the oil into a Dutch oven over medium heat. As the oil reaches 375 degrees F, arrange paper towels on a pair of cooling racks.
8. Working in batches, carefully place the doughnuts into the oil. Fry until the bottom is golden brown, about 45 seconds. Using a slotted spoon, flip and cook until the top is also golden brown.
9. Transfer the fried doughnuts to the prepared cooling racks.

To prepare the glaze:

1. In a medium bowl, whisk together the confectioners sugar and milk. Add 1 tablespoon of confectioners sugar at a time until desired glaze consistency is achieved.
2. When the doughnuts are cool, dip the tops into the glaze.
3. Transfer glazed doughnuts to a rack until the glaze has set. Cut the doughnuts into top and bottom halves.

To prepare the doughnut filling:

1. Slice large strawberries into quarters and smaller strawberries in half.
2. In a large bowl, add the sliced strawberries. Sprinkle the sugar over the strawberries. Transfer to the refrigerator, and allow the strawberries to sit and macerate, at least 1 hour.
3. Brush the sliced strawberries with the apricot jam.
4. Pile strawberries on the bottom half of a donut. Cap with the top half, and serve.