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Vanilla Cream and Glaze

['2 cups whole milk', '1/2 vanilla bean, split lengthwise', '4 large egg yolks', '2/3 cup sugar', '1/4 cup cornstarch', '1/4 teaspoon kosher salt', '2 tablespoons unsalted butter', '1/2 cup powdered sugar']

Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.
Whisk powdered sugar and 1 tablespoon water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.

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