Prepare the Dough

• In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.

Mix the Dough

• Add flour, salt, and softened butter to the yeast mixture. Mix until combined.

Incorporate Eggs

• Add the eggs, one at a time, mixing well after each addition until a soft dough forms.

Knead the Dough

• Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic.

First Rise

• Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Prepare the Filling

• In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

Add Raspberry Puree

• Gently fold in the raspberry puree until well combined. Set aside.

Shape the Doughnuts

• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.

Cut the Doughnuts

• Use a doughnut cutter or two round cutters to cut out doughnut shapes. Place them on a parchment-lined baking sheet.

Second Rise

• Cover the cut doughnuts with a towel and let them rise for another 30-45 minutes until puffed.

Heat the Oil

• In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).

Fry the Doughnuts

• Carefully drop a few doughnuts into the hot oil, frying for about 2-3 minutes on each side until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Fill the Doughnuts

• Once cooled, use a pastry bag or a small spoon to fill each doughnut with the raspberry cheesecake filling.

Dust with Powdered Sugar

• Dust the filled doughnuts with powdered sugar before serving.