• Warm the milk up to just below the boiling point.
• Bring sugar, butter and salt into a bowl and pour the warm milk over.
• Stir around and allow to cool to about 37°C.
• Crumble the yeast into the flour with the vanilla or lemon zest.
• Add the warm liquid and the eggs.
• knead the dough smoothly and smooth.
• Form it into a ball and sprinkle it with flour.
• Put it in a bowl and let it raise covered to double size, about 1 hour.
• Beat the dough, shape it into a ball and allow it to rest for 15 minutes.
• Roll out the dough on a flour-sprinkled table and put it in circles, about 8 cm in diameter.
• Put a little spoonful Fill of half of the dough circles and put the other dough circles upstairs.
• Push the edges thoroughly together, put them on baking paper and let them raise covered for 15-30 minutes.
• Heat a pot of oil up to 180°C.

Take care, it’s very hot.

• Bake the Donuts 2-3 pieces at a time, 1 ½ – 2 minutes on each side.
• Take them up and lay them on some oil suction paper.
• Turn them into powdered sugar.