• In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
• Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
• Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.
• When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
• In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before filling + glazing.

To make the Jelly

• Combine rhubarb, juice of 1 lemon, honey, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the strawberries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Add chia seeds and mix well. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.

Glaze

• Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze

To Assemble

• Add the jelly to a pastry bag fitted with a small circular tip or a ziplock bag with the corner snipped off. Now do the same with the warmed peanut butter. Poke a hole on both sides of the doughnut. Starting with the jelly squeeze a little out of the bag and into the doughnut, swap and squeeze a little peanut butter into the doughnut. Repeat until it feels like one side of the doughnut is almost completely filled. Then do the same to the other side of the doughnut. Repeat until all the doughnuts have been filled.
• Line a baking sheet with a wire rack. Dip each doughnut through the glaze covering both sides. Place on the rack to dry. Enjoy!