In a large mixing bowl, combine 1 cup of lukewarm whole milk with 2 teaspoons of instant yeast and 2 tablespoons of granulated sugar. Stir gently and let it sit for about 5–10 minutes until foamy. Then, add 2 large eggs, 3 cups of all-purpose flour, and 1 teaspoon of salt. Mix until a sticky dough forms.

Transfer the sticky dough onto a floured surface and knead for about 10 minutes. Gradually add 4 tablespoons of softened unsalted butter until the dough becomes smooth and elastic. Shape it into a ball and place it in a lightly greased bowl, covering it with a clean towel.

Allow the dough to proof in a warm area for about 1 to 1.5 hours, or until it has doubled in size.

In a saucepan over medium heat, combine 2 cups of raspberries, 1 cup of granulated sugar, and the juice of 1 lemon. Stir regularly and let it simmer for about 20 minutes until it thickens. Strain the mixture and set aside to cool.

Once the dough has doubled, punch it down and turn it out onto a floured surface. Roll it out to about ½-inch thickness. Cut out doughnuts using a cookie cutter.

In a deep frying pan, heat neutral oil to 340°F–350°F. Fry the doughnuts for about 2 minutes on each side until golden brown. Drain on paper towels.

Toss the cooled doughnuts in superfine sugar and fill each doughnut with the cooled raspberry jam.