Vanilla Donut

Also grease the inner rings of the pan thoroughly so the donuts release easily after baking.

Rub the scraped seeds briefly with a little sugar so they will distribute more evenly in the batter.

Use milk and quark at room temperature if possible; they will combine faster and smoother.

Do not overmix to keep the donuts tender.

Put the batter into a disposable freezer bag, cut off a corner (about 2 cm) and pipe the batter into the pan cleanly.

Near the end, do the skewer test: no wet batter should stick to the skewer.

Turn them out after a few minutes so they don't break, but don't leave them in the pan too long or they will sweat.

For glaze, let the donuts cool completely so the chocolate doesn't slide off.