Combine ¾ cup of warm milk with 2 ¼ teaspoons of yeast and ¼ cup of sugar in a bowl. Let it sit until frothy, about 5–10 minutes.

Once the yeast mixture is frothy, add in 1 beaten egg, melted butter, 2 ¾ cups of flour, ½ teaspoon of salt, and ½ teaspoon of vanilla extract. Mix until a dough forms.

Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm place for about an hour, or until it doubles in size.

Once risen, punch down the dough and roll it out to about ½ inch thickness. Use a donut cutter to cut out donut shapes.

Heat neutral oil in a deep pan to about 350°F. Carefully place donuts in the oil and fry for about 2–3 minutes on each side until golden brown.

Drain on paper towels after frying.

In a bowl, mix the softened cream cheese, powdered sugar, vanilla extract, cold heavy whipping cream, and a pinch of salt until smooth.

Once the donuts have cooled, use an injector or piping bag to fill them with the cream cheese filling.

Top with raspberry jam and roll in granulated sugar.