Heat the milk, butter and vanilla until the butter melts. I cooled until warm.
Incorporate the yeast and a spoonful of sugar. Cover for 10 minutes. Add the eggs.
Sift the flour and salt in a large bowl. Incorporate the remaining sugar.
Make a hole in the flour and add the milk mixture. Form a thick dough.
On a floured surface, knead for 10 minutes until the dough is soft and flexible.
Leave it for 2 hours in an oiled bowl, covered with plastic, until it doubles in size.
On a floured surface, hit the dough and divide it into 12 equal pieces.
Form balls with the palms of your hands and arrange them separately in the trays.
Cover with plastic and a cloth. Let grow for 2 hours, until they double in size.
With the oil thermometer, heat 10 centimeters of oil to 340-350 F (170-180 ° C), for security have a cover nearby.
Lift the donuts from their trays. Do not worry if you are flat on one side.
Immerse them in the oil, with the round side down. Turn them after 1 minute.
Remove with a slotted spoon when golden brown on all sides. Turn off the heat.
Drain on a paper towel, then, still hot, sprinkle the icing sugar and let cool.
Put the jam inside a pastry bag. Pierce the donut and insert the mouthpiece.
Inject a stream of jam into the hole until it almost overflows. Sprinkle sugar in the hole, serve.
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