In a mixing bowl with the dough hook attachment, combine the two flours, sugar, salt, vanilla and dry yeast. Mix on medium speed.

Add the oil as you knead and continue for three minutes. Add the egg and the milk. Continue kneading for approximately eight minutes, until the dough is uniform and smooth.

Cover the bowl and let the dough rise for about one and a half hours (until double in volume).

Punch the dough down and knead by hand on a lightly floured work surface. Roll out to the dough to a half-inch thickness and, using a round glass or a cookie cutter, cut out small circles with a diameter of one and a half inches. Place the circles on a baking tray lined with Gefen Parchment Paper that has been sprayed with cooking spray. Let rise for about 30 minutes.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Bake the doughnuts for approximately 15 minutes, until the texture is firm and light (the color does not change).

Remove the doughnuts from the oven, brush them with sugar syrup and put aside for filling with citrus cream (see below) or jam.

When cooled completely, fill with the cream or jam of your choice. You can leave out the cream for an even healthier doughnut.

Dust with powdered sugar and serve.

Boil the whipping cream and the orange and lemon zests over medium heat in a small but heavy pot. When the cream reaches a boil, turn the flame off.

Add the white chocolate and mix well until the texture is smooth. Add the liqueur, cover with plastic wrap, and refrigerate overnight.

Mix the cream with an electric mixer until the texture is airy and velvety. Fill the doughnuts with the cream.