In a medium bowl, whisk together 90 ml of lukewarm milk, 1 large egg, and 30 g of melted butter until smooth and slightly frothy, about 1-2 minutes.

In another bowl, combine 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast. Whisk for about 1 minute until evenly mixed.

Gradually pour the wet mixture into the dry ingredients, stirring gently until a soft, slightly sticky dough forms—about 2-3 minutes.

Transfer the dough to an oiled bowl, cover it with a damp cloth, and let it rise in a warm environment for 1.5 to 2 hours.

Lightly flour your work surface, turn out the dough and roll it to about ¼ inch thick. Cut out your donuts and place on a floured baking sheet.

Heat oil in a deep frying pan or pot to 170-180°C (340-360°F), ensuring the correct temperature for frying.

Carefully add a few donuts to the hot oil, frying each batch for about 2-3 minutes per side until golden brown.

In a clean bowl, beat 300 ml of heavy cream with 50 g of sugar on medium speed until stiff peaks form—about 3-4 minutes.

Once the donuts have cooled, cut each in half, spread condensed milk on the inside, and fill with whipped cream. Dust with powdered sugar before serving.