Beignets fourrés

Preparing the doughnut dough:

1. 1Dissolve the yeast in the warm milk and let rest for 10 minutes.
2. 2In a bowl, mix the egg, egg yolks, oil, melted butter at room temperature, sugar, vanilla sugar, salt, and vanilla flavoring.
3. 3Whisk until the mixture is smooth.
4. 4Add 300 g of flour and mix.
5. 5Stir in the milk-yeast mixture and work the dough using a dough scraper.
6. 6Once the dough is smooth, add the remaining 100 g of flour and work it again.
7. 7Knead the dough on a floured work surface for a few minutes.
8. 8Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
9. 9Punch down the dough and place it on a floured work surface.
10. 10Roll out the dough to a thickness of about 1 cm.
11. 11Using a cookie cutter, cut out circles of dough about 5 to 6 cm.
12. 12Place each dough circle on a square of parchment paper and let rise for 1.5 to 2 hours.

Frying the doughnuts:

1. 13Heat oil to 180°C in a large pot or deep fryer.
2. 14Slide the doughnuts into the oil gently using the parchment paper.
3. 15Fry the doughnuts for a few minutes on each side, until golden.
4. 16Remove them from the oil with a slotted spoon and drain on paper towels.
5. 17Dust the doughnuts with sugar and fill them with jam or chocolate spread using a piping bag.