In the bowl of a stand mixer or a large mixing bowl, combine warmed milk, a pinch of sugar, and the yeast. Let sit for 5–7 minutes until foamy.

If it doesn’t foam, your yeast may be dead — start again with fresh yeast and slightly warmer milk.

Add eggs, melted butter, remaining sugar, salt, and 1 cup of the flour. Mix on low until combined.

Gradually add the rest of the flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms.

If using a mixer, knead with the dough hook for 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead for about 10 minutes.

Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 45–60 minutes.

Gently punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured surface.

Use a 2 1/2–3 inch round cutter to cut rounds. Gather scraps, reroll once, and cut more rounds until done.

Place rounds on a floured baking sheet, cover loosely, and let rise for 20–30 minutes until puffy.

Heat oil in a deep pot to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle and rise steadily but not burn.

Maintain steady heat — adjust burner as needed.

Working in batches, gently slide donuts into the oil, frying for 1–1 1/2 minutes per side until golden.

Use a slotted spoon to flip once. Don’t overcrowd the pot.

Transfer fried donuts to a wire rack set over a sheet pan to drain.

Beat the softened cream cheese, powdered sugar, and vanilla until smooth.

Fold in whipped cream gently until light and airy. Swirl in warmed raspberry jam — you want ripple-like streaks, not a full blend, for pockets of jammy flavor.

Transfer to a piping bag fitted with a long round tip.

Once donuts are slightly cooled but still warm, insert the tip into the side or bottom and pipe about 2 tbsp of cheesecake filling into each donut.

You should feel gentle resistance when the donut is full.

Whisk powdered sugar, milk, and vanilla until smooth.

Dip the top of each donut into the glaze and let excess drip off.

Sprinkle with crushed freeze-dried raspberries for color. Let set briefly and enjoy.

Preheat oven to 375°F (190°C). Place shaped rounds on parchment-lined baking sheets.

Bake for 10–12 minutes until lightly golden. Cool slightly, then fill and glaze as above.

This won’t create the same deep-fried exterior, but it’s a great, lighter shortcut.