Recipe:

Doughnuts

3 3/4 cups (500 g) all-purpose flour
1 cup (240 ml) full fat milk
1/4 cup (60 g) granulated sugar
2 1/4 teaspoons (7 g) instant dry yeast, (one envelope of yeast)
2 egg yolks
1 large egg
1/2 stick (60 g) unsalted butter, melted
1 teaspoon vanilla extract, or vanilla paste
1 tablespoon dark rum
1/2 teaspoon fine sea salt
zest from 1 small organic lemon
Raspberry filling

13 tablespoons (180 g) unsalted butter, softened
1 cup (160 g) powdered sugar
9 oz (260 g) cream cheese, at room temperature
1/4 cup freeze-dried raspberry powder
Extra

1 qt (1 l) sunflower, canola or other neutral oil , for frying sugar, for coating the doughnuts

Method:

Make the dough

Sift flour into a bowl (or bowl of your stand mixer)and set aside. Warm up milk (stove or microwave) until it’s warm, but not hot, to the touch. Stir in one teaspoon of sugar and all of the yeast. Set aside until the yeast gets bubbly.
In another bowl whisk together the remaining sugar with egg yolks, egg, butter, vanilla, rum, salt and lemon zest. Stir the yeast mixture into the flour slowly, then pour in the egg mixture and knead the dough with a dough hook for a few minutes until the dough comes together and pulls away from the sides. The dough will be somewhat sticky, but it should be smooth with no patches of flour visible.
Give the dough a light knead with your hands then transfer it to a large oiled bowl. Cover loosely with plastic wrap and transfer to the refrigerator. Let proof overnight (or for about 2 hours at room temperature).
The following day, take the dough out of the refrigerator, remove it from the bowl and place it on a lightly floured work surface. Slice it into 12 equal pieces (each should weigh between 2.5-3 ounces or 70-80g).
Shape each piece into a ball and place it on a piece of parchment paper (or silpat) dusted with flour. Leave enough room between all the dough balls, as they will rise. Cover the dough with a light kitchen towel (or plastic wrap) and let rise until doubled in size, about 2 hours.
Fry the doughnuts
Pour oil into a large pot suitable for frying (I’m using a cast iron skillet), set over medium heat. Bring the temperature of the oil to 320-340°F (160-170°C). Using a thin spatula, pick up one doughnut at a time and place it into the hot oil.
You can fry 2-4 doughnuts a time, depending on your skillet size. Fry on the first side for 2-3 minutes, then flip over and fry another 2 minutes, until doughnuts are golden brown on the second side too.
Place fried doughnuts on a platter/pan lined with paper towels. If using granulated sugar, dip warm donuts into granulated sugar to fully coat them.
Make the filling

Combine butter, sugar and cream cheese in a large bowl and whisk on medium speed until the mixture is uniform and smooth. Whisk in raspberry powder. (Taste to see if you want more raspberries.)
Fit a pastry bag with a plain round tip. Fill it with the raspberry filling, then pierce each doughnut on the side and fill it generously with the filling.
Serve doughnuts right away. Although they taste the best fresh, you can store leftover doughnuts in the refrigerator for up to 2 days. Allow them to come to room temperature (or warm them up in the microwave) before serving again.