Doughnut – 3 3/4 cups (500 g) all-purpose flour – 1 cup (240 ml) full fat milk – 1/4 cup (60 g) granulated sugar – 1/4 oz (7 g) envelope instant dry yeast – 2 egg yolk – 1 large egg – 1/2 stick (60 g) unsalted butter, melted – 1 teaspoon vanilla extract – 1 tablespoon dark rum – 1/2 teaspoon fine sea salt – 1 teaspoon lemon zest Vanilla cream – 4 egg yolk – 1/2 cup (100 g) granulated sugar – 1/4 cup (30 g) cornstarch – 1 teaspoon vanilla bean paste , or beans from 1 pod – 1 teaspoon fine sea salt – 480 ml (480 ml) full fat milk – 1/2 stick (60 g) unsalted butter, cubed The rest – 50 fl oz (1.5 l) sunflower oil, or other neutral frying oil – 1 jar strawberry jam, you’ll have some leftover – granulated or powdered sugar for dusting the doughnut