In a mixing bowl, whisk together 90 ml of lukewarm milk, 1 large egg, and 30 g of melted butter until smooth and slightly frothy.

In a separate large bowl, blend 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast thoroughly.

Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until a soft, slightly sticky dough forms.

Cover the bowl with a clean kitchen towel and place it in a warm area to rise for about 1.5 to 2 hours, or until it has doubled in size.

Turn the risen dough onto a lightly floured surface and roll it out to about ¼ inch thickness.

Using a round cutter, carefully cut out donut shapes and place them on parchment paper.

In a deep frying pan or dutch oven, heat vegetable oil to 170-180°C (340-360°F).

Once the oil is hot, fry the donuts in batches for about 2-3 minutes on each side until golden brown.

In a chilled mixing bowl, beat 300 ml of heavy whipping cream with 50 g of sugar until stiff peaks form.

Allow the fried donuts to cool completely before slicing each in half and adding a spoonful of condensed milk.

Fill each donut generously with the whipped cream and dust with powdered sugar before serving.