The mayo is made first. The yeast is mixed with 1 tablespoon of sugar, warm milk and 50 gr. flour and leave to rise. In 100 ml of warm milk dissolve 150 gr. sugar and 1 sachet of vanilla sugar.
In a bowl put flour, yolks, mayonnaise and warm milk mixed with sugar. Stir until the flour is incorporated, then add the melted butter little by little, kneading until the dough is leavened.
Portion the dough, shaping it into balls and leave it to rise for about 15 minutes in savarin forms previously greased with oil.
Bake for 20 minutes in the preheated oven and leave to cool.
Meanwhile, a syrup is made from the remaining water, sugar and vanilla, with which the savarins are syruped.
Cut a lid on top, cover with jelly and fill with whipped cream.