Beat the sugar with the butter, eggs and warm milk, which you have previously dissolved the yeast in. Add the salt, 1 vanilla powder packet and start adding flour. Knead a soft dough and leave it to rise well in a warm place.
For the vanilla cream, put 2 cups (500 ml) milk and the sugar to boil. Beat the eggs and flour with a little water. Whip and add them to the boiled milk. Once it bubbles and thickens, add the vanilla and butter and leave the cream to cool.
The cream should turn out thick. Roll out the dough into a sheet with a thickness of about 1/2″ (1 cm), and using a spoon dispense a little cream at equal distances over half the sheet.
Then fold the other half over the sheet and cut donuts out using a glass. Let them rest for 10 minutes. Heat oil and fry the donuts on both sides. Serve them sprinkled with powdered sugar after you have drained them on a grill with a paper towel underneath.