1. Prepare the Dough

1. Add the lukewarm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook.
2. If using active dry yeast, let the mixture sit for 5–10 minutes until foamy.
3. Add the eggs, flour, and salt.
4. Mix on low speed until a thick, sticky dough forms.
5. Continue mixing for about 2 minutes.
6. Add the softened butter and mix until incorporated.
7. Knead for at least 10 minutes until the dough becomes smooth, soft, and elastic.
8. Shape the dough into a ball and place it in a lightly greased bowl.
9. Cover and let rise in a warm place until doubled in size.

2. Make the Raspberry Jam

1. Combine the raspberries, sugar, lemon juice, and salt in a medium saucepan.
2. Cook over low heat, stirring as the raspberries release their juices.
3. Increase the heat to medium and bring the mixture to a boil.
4. Simmer for 15–20 minutes, stirring regularly, until thickened.
5. Test the consistency by placing a little jam on a cool spoon. It should hold its shape rather than run.
6. Press the jam through a fine-mesh sieve to remove the seeds.
7. Transfer to a bowl and allow it to cool completely.
8. Refrigerate until ready to use.

3. Shape the Doughnuts

1. Punch down the risen dough and transfer it to a lightly floured surface.
2. Shape it into a mound and lightly flour the top.
3. Roll the dough into a rectangle approximately ½ inch thick.
4. Cut out rounds about 3 inches in diameter using a cookie cutter or jar lid.
5. Place each doughnut on a small piece of parchment paper.
6. Gather the scraps, knead them gently, and allow them to rest before rolling again.
7. Cover the doughnuts and let them rise for 30–60 minutes until puffy.
8. Cut around each doughnut so it sits on an individual piece of parchment for easier handling.

4. Fry the Doughnuts

1. Heat the neutral oil in a deep pot to 340–347°F (171–175°C).
2. Carefully add 1–2 doughnuts at a time.
3. Remove the parchment paper using tongs.
4. Fry for approximately 2 minutes on each side until golden brown.
5. Maintain the oil temperature and avoid letting it exceed 350°F (177°C).
6. Remove the doughnuts with a slotted spoon.
7. Drain briefly, then transfer to paper towels.
8. Toss the warm doughnuts in superfine sugar.

5. Fill the Doughnuts

1. Allow the doughnuts to cool completely.
2. Transfer the chilled raspberry jam into a piping bag fitted with a round nozzle.
3. Make a small hole in the side of each doughnut using a knife.
4. Insert the piping tip and pipe raspberry jam into the center.
5. Serve and enjoy!