Steps

• To prepare the fried Donuts, put the Manitoba flour, all-purpose flour, yeast, and sugar in the bowl of a stand mixer. Mix.

  Then add the warm milk and start kneading. Add the salt and egg yolks.

  When the dough is smooth and homogeneous, add the melted butter and continue kneading until all the butter is absorbed and the dough is smooth and elastic.

  Form the classic ball with the dough, place it in a bowl, or leave it in the mixer bowl, cover with plastic wrap, and let it rise in a warm place, sheltered from drafts, until doubled, it will take about 1.5-2 hours.

  Then take the dough, deflate it, and roll it out on a lightly floured surface to a thickness of about 3/8 inch. Use a glass or cutter to cut out discs about 2 3/4 inches in diameter. Lightly flour the surface to prevent sticking to the paper and place on a baking sheet lined with parchment paper.

  Cover with a clean kitchen towel and let rise for 20 minutes. Then gently turn them over and let them rest for another 20 minutes, still covered with the towel.

  

• Heat the oil in a high-sided pot, and when it reaches 330 degrees F (if you don’t have a thermometer, immerse the handle of a wooden spoon, if bubbles rise, the oil is ready), fry the Donuts. Fry 3-4 at a time, depending on the pot’s capacity.

  Once the Donuts are in, cover with a lid, lower the heat, and let fry for about 1.5-2 minutes. Check for browning and then turn them over and let fry on the other side for about 1.5 minutes, without the lid this time.

  When they are puffed and golden on both sides, remove from the oil with a slotted spoon and place on kitchen paper to absorb excess oil. Proceed in the same manner for the remaining Donuts. Let cool completely before filling them.

  

• Prepare the meringue butter cream when the Donuts are ready to be filled.

  To prepare it, place the egg whites in a bowl with the sugar and salt. Whip the egg whites until stiff, then add the vanilla sugar and lemon juice and continue to whip until the egg whites are firm and glossy.

  Meanwhile, heat the raspberry jam and let it boil for a few minutes. Then pour the boiling jam in a thin stream into the whipped egg whites, continuing to whip at low speed. Then whip everything at high speed until the mixture cools down.

  At this point, add the soft butter, one piece at a time, continuing to whip. If at any point the cream becomes lumpy and separated, don’t worry, just keep whipping at maximum speed for a few minutes and the cream will return to smooth and creamy!

  Then transfer it to a pastry bag. If you do not use the cream immediately to fill the Donuts, leave it in the bowl and place it in the fridge. Before using it, take it out of the fridge to reach room temperature and whip it again with beaters until it becomes creamy and smooth, then transfer it to a pastry bag.

  

• Chop the white chocolate coarsely and melt it in a bain-marie or microwave, without overheating it. Crumble the dried raspberries and set aside.

  Cut the Donuts in half and decorate the top half with melted white chocolate and a sprinkle of crumbled dried raspberries. Let dry.

  Meanwhile, fill the bottom half with the meringue butter cream, creating a circle with the pastry bag and leaving the center free, where you will put a generous tablespoon of apricot jam. Add a sprinkle of crumbled dried raspberries and reassemble your Donuts.

  Place in the fridge for 15 minutes before serving.