Pour SKYR into a cotton cloth, wring it out, and combine with butter and sugar.
Add salt, lemon zest and egg and mix everything.
Add flour and semolina and knead into a dough. Cover the dough and leave to rest in the fridge for 10 minutes.
Pit the apricots without opening them completely and put a sugar cube in each one.
Work the dough quickly into a roll about 5 cm thick on a well-floured surface, cut it into 4 parts and form slices. Cover each apricot with a slice and form even balls.
Bring a pot of salted water to a boil and cook the dumplings for about 8-10 minutes until they rise to the surface.
Melt the butter, add bread crumbs and fry, sprinkle with sugar and mix.
Drain the dumplings and roll them in the mixture.