Cream Filled Donuts

Start by heating your milk until it is about 110°F. Add in your instant yeast and 1 tbsp sugar (from the total granulated sugar) and allow this to bloom for five minutes. While your yeast is blooming, add your eggs, melted butter, vanilla extract, flour, and the rest of your sugar to a stand mixer with a dough hook attachment. Once your yeast has bloomed, add it to your stand mixer along with all other ingredients and mix on medium speed for 5 to 7 minutes until your dough forms. Once your dough has formed, cover it with a clean towel and let it rise for one hour. Once your dough has doubled in size, remove it from the bowl and using a rolling pin roll your dough out until it is a half inch thick. Using a doughnut cutter or a circular cup, cut your donuts and place them on a lined sheet of parchment paper. Allow your donuts to double in size again. Once your donuts have almost doubled in size, grab a large pot and fill it 2 inches with beef tallow or any frying oil. Heat until it is about 350°F. Carefully add your donuts, frying for one to two minutes on each side. Remove them from the oil and place them on a wire rack with paper towels below. Dunk each donut in cinnamon sugar and allow to fully cool. Once your donuts have completely cooled, stuff them with your cream and enjoy!