Put the flour in a mixing bowl and make a small well. Crumble in the yeast and stir gently with 4 tbsp of lukewarm milk and 1 tsp of sugar with a fork. Dust some flour from the edge and leave covered for 15 minutes in a warm place.
Add all the other ingredients and mix on a medium speed, for 3 minutes or until the dough starts coming away from the sides and forms a ball. Cover and let it rise for 1-2 hours.
Knead the dough well on the lightly floured work surface. Form into a roll and cut about 14 pieces of the same size. Roll the squares into smooth, tight buns and place them on a floured baking tray, leaving a few inches between them, so they’ll have space to expand. Let it rest for 40 minutes. (double in size)
Prepare your fryer, heat the oil to 180°C. Very carefully remove the donuts from the tray, using a floured pastry scraper to help you.
Be careful not to deflate them! Fry two doughnuts at a time, about 2 minutes on each side until golden brown.
You’ll want the donuts to be golden brown on the outside and perfectly cooked in the middle.
Check regularly that the oil is at 350°F (180°C) when frying the donuts, using a thermometer.
Remove from the fryer with a slotted spoon and place on kitchen paper towel.
Or roll the dough 1.5-2 cm thick and use a cookie cutter to cut out round shapes. Cover the trays with a clean dish towel and let rise for about 40 min, or until doubled in size.
Place raspberry jam in a piping bag with a sharpener spout. Put the spout into the lukewarm donuts from the side and fill the doughnuts to the brim with jelly. Dust with powdered sugar and serve.
If you use active dry yeast. Just let them sit in the lukewarm milk for 5 minutes. Then knead with the remaining ingredients.
You can also use wheat flour.
You can also be creative with the filling. vanilla custard, caramel sauce, chocolate apricot jam ect.
You can also bake the donuts in the oven. Coat the donuts with a little oat or soy milk and bake at 180 ° C for 15-20 minutes. I personally prefer the fried one.