Raspberry and Cream-Filled Donuts

In a bowl, pour warm milk (not too hot). Add yeast and sugar. Mix gently and let it sit for about 5 minutes until it becomes foamy on top. This means the yeast is active.

Add the egg, melted butter, and salt to the yeast mixture. Slowly add the flour. Mix everything together until a soft dough forms.

Place the dough on a clean surface. Knead it for 8–10 minutes by pushing and folding it with your hands. The dough should become smooth, soft, and slightly elastic.

Put the dough in a bowl and cover it with a cloth or plastic wrap. Leave it in a warm place for 1 to 1½ hours. The dough should double in size.

Roll out the dough to about 1½ cm thickness. Use a round cutter or glass to cut out circles.

Place the cut donuts on a tray. Cover lightly and let them rest for 20 minutes. They will puff up slightly.

Heat oil in a deep pan to 175°C (350°F). Carefully place the donuts in the hot oil. Fry until golden brown on both sides. Remove and place on paper towels to drain extra oil. Let them cool slightly.

In a bowl, whip cream with powdered sugar and vanilla. Beat until stiff peaks form (the cream should hold its shape).

In a small saucepan, add raspberries, sugar, and a little lemon juice. Cook on medium heat until the mixture becomes thick. Let it cool completely before using.

Use a piping bag to fill each donut with whipped cream and raspberry filling. Insert the tip into the side and gently squeeze. Lightly dust the filled donuts with powdered sugar before serving.

Enjoy!!