How to cook
Activate the yeast with the warm water and sugar.
Sift the flour in a bowl, add the salt, the eggs beaten with a fork and mixed with the milk and cream, the vinegar, activated yeast. Knead a smooth, soft, nonstick dough. Cover the bowl with plastic wrap and leave in the fridge for 90 min.
Without kneading the dough, roll it out onto a generously floured counter, form into a long, rectangular sheet, cut it into triangles with sharp vertices. Leave the triangles as is for the dough to relax.
Heat up generous amounts of oil in a pan on a low stove - you need to fry them slowly so that they swell gradually and most importantly so they don't burn on the outside but remain raw on the inside.
After frying the fritters, arrange them onto paper towels to drain away the excess fat.