1-Getting Started with the Dough: Mix 1 cup of warm water and about 1 tablespoon of sweetened condensed milk in a bowl. Add 1 tablespoon of active dry yeast and let it sit for 5 to 10 minutes until foamy. Then, add the remaining sweetened condensed milk, the 2 lightly beaten large eggs, 5 cups of all-purpose flour, and 3/4 teaspoon of salt. Stir with a spatula or dough hook until combined.

2- Incorporate half of the 5 tablespoons of softened unsalted butter into the dough, then add the rest. If the dough feels too sticky, gradually add more all-purpose flour, up to 1 additional cup. Knead for about 10 minutes by hand or 8 minutes with a mixer until smooth and pliable.

3-Rising and Shaping: Lightly oil a bowl, place the dough inside, and cover it. Let it rise at room temperature for 2 hours, punch it down, then refrigerate for about 12 hours for slow proofing. The next day, roll the dough on a floured surface to about 1/2 inch thickness.

4- Cut out donuts using a 2.75-inch round cutter and place them on a parchment-lined baking sheet lightly dusted with flour. Cover and let them rest for 60 to 90 minutes until puffed. For any scraps, knead gently, roll again, and cut more shapes, or use them for apple fritters as mentioned earlier.

5-Frying and Finishing: Heat oil to 350ºF 360ºF using a thermometer. Fry the donuts for 1 minute per side until golden and puffed. Drain excess oil and coat them immediately in 1/2 cup of granulated sugar. Let them cool for 15 minutes before filling with 1/3 cup of jelly using a piping bag.

6- If you’re making raspberry jelly, combine 12 oz. of raspberries, 1/3 cup of granulated sugar, and 2 tablespoons of lemon juice in a saucepan. Bring to a boil, simmer for 10 minutes, then add a mixture of 2 tablespoons of cornstarch dissolved in 4 tablespoons of cold water. Cook until thickened, strain, and chill for at least 2 hours.