Making the Bavarian Cream:

In medium saucepan, whisk together sugar and flour.

Add 1 cup milk and salt whisking continually.

Bring to a low boil over medium heat.

In a medium bowl, whisk egg yolks.

Gradually add half of hot mixture to the egg mixture, whisking constantly.

Now whisk all of the egg mixture into the remaining milk mixture in saucepan.

Cook, whisking constantly until thickened.

Remove from heat and whisk in butter and vanilla.

Let stand for 10 minutes then transfer to large bowl; cover with plastic wrap.

Refrigerate until cold.

Making the doughnuts:

Open the 3 crescent dough sheets and place them on top of each other on a cutting board.

Fold sides into the middle where they will meet.

Taking a 1 1/2 ” or 2″ round cutter, cut 6-8 circles on each side of the dough.

Heat 4″ oil in a Dutch oven to 360 degrees.

Fry 2-3 at a time for 1 1/2 min on each side.

Drain on wire rack; cool at least 10 minutes.

Place custard in piping bag fitted with tip for filling the donuts.

Mix 1 cup confectioners sugar with 3 TBSP milk until smooth.

Dip top of each donut in glaze and dip in sugars.