In a medium bowl, combine 90 ml of milk, one egg, and 30 grams of melted butter. Whisk together until smooth.

In another large bowl, whisk together 250 grams of all-purpose flour, 25 grams of sugar, and 7 grams of instant yeast until evenly mixed.

Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.

Transfer the dough to a lightly oiled bowl, cover it, and let it rise for 1.5 to 2 hours until it doubles in size.

Once risen, lightly flour your surface, punch down the dough, and roll it out to about ¼ inch thick.

Cut out donuts from the rolled dough using a round cutter and place them on a parchment-lined baking pan.

In a deep pan or fryer, heat vegetable oil to 180°C (350°F) and fry the donuts until golden brown, about 2-3 minutes per side.

In a chilled mixing bowl, beat 200 grams of whipping cream with 10 grams of powdered sugar until stiff peaks form.

Once the donuts are fried and cool, cut them to create a pocket for filling. Fill with condensed milk and whipped cream, then dust with powdered sugar.