In a large mixing bowl, combine 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast. In a saucepan, gently warm 90 ml of milk until just lukewarm and melt 30 g of unsalted butter. Pour the warm milk and melted butter into the dry ingredients along with 1 beaten egg. Mix everything until a shaggy dough forms.

Lightly flour a clean surface and turn out the dough. Knead the dough for about 10 minutes until it becomes smooth and elastic. You’ll know it’s ready when it springs back when poked.

Coat a bowl with a little oil and place the kneaded dough inside, covering it with a clean kitchen towel. Let the dough rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.

Once the dough has risen, gently punch it down before turning it out onto a floured surface. Roll it out to about 1.5 cm thick and cut out donut shapes using a donut cutter. Gather the scraps, re-roll, and cut again. Let the shaped donuts rise for about 30 minutes.

In a deep heavy-bottomed pan, heat oil to about 350°F (175°C) over medium-high heat. Carefully lower the risen donuts into the hot oil, frying them for 2-3 minutes per side until they turn golden brown.

While the donuts cool slightly, prepare the filling. In a mixing bowl, whip heavy cream until soft peaks form. Gently fold in 50 g of condensed milk and 1 tablespoon of vanilla extract until combined.

Using a piping bag fitted with a round tip, fill each donut with the whipped cream mixture.

Before serving, dust the freshly filled donuts with powdered sugar.