Berlin Donuts

1. For the dough, preheat the milk to a pleasant hand temperature. Dilute the yeast in the milk.
2. Sift the flour on the table and make a hole out of the slide. Break the eggs into the hole. Add sugar. Sprinkle salt on the tops of the crater of flour. Add milk and yeast to the well. Knead the dough. Divide into 8 parts, form balls. Spread the balls on a baking sheet for proofing, cover with cling film and leave to come up 2 times.
3. For the cream, bring the milk to a boil. Scrape out the vanilla pod and add the seeds to the milk. Add sugar to the milk. Bring to a boil. Beat the yolks with flour and a thin trickle, stirring constantly and quickly, add milk. Whisk until smooth, return the mixture to the fire and boil until thick, so that the cream puffs, not boils. Put the finished cream on a cold baking sheet and cover it in contact with the surface with a food film. Allow to cool completely.
4. Preheat the oil to 180 degrees (it does not boil, but it becomes very liquid) and fry the donuts in oil.
5. Dip the finished donuts in sugar and cut in half. Brush one half with jam and cover with a generous layer of cream. Cover with the other half of the donut.
Have fun!