Warm the milk up to just below the boiling point.
Bring sugar, butter and salt into a bowl and pour the warm milk over.
Stir around and allow to cool to about 37°C.
Crumble the yeast into the flour with the vanilla or lemon zest.
Add the warm liquid and the eggs.
knead the dough smoothly and smooth.
Form it into a ball and sprinkle it with flour.
Put it in a bowl and let it raise covered to double size, about 1 hour.
Beat the dough, shape it into a ball and allow it to rest for 15 minutes.
Roll out the dough on a flour-sprinkled table and put it in circles, about 8 cm in diameter.
Put a little spoonful Fill of half of the dough circles and put the other dough circles upstairs.
Push the edges thoroughly together, put them on baking paper and let them raise covered for 15-30 minutes.
Heat a pot of oil up to 180°C.
