Name: Vanilla Cream and Glaze
Yield: makes about 2½ cups (enough to fill about 16 sufganiyot) Servings
Ingredients: 2 cups whole milk; ½ vanilla bean, split lengthwise; 4 large egg yolks; ⅔ cup sugar; ¼ cup cornstarch; ¼ teaspoon kosher salt; 2 tablespoons unsalted butter; 1/2 cup powdered sugar

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Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream.

Recipe notes