In a medium bowl, combine 1 cup of lukewarm milk, 1 large egg, and 3 tablespoons of melted butter. Whisk until smooth and well blended.

In a separate large bowl, whisk together 3 cups of all-purpose flour, 1/4 cup of sugar, and 2 teaspoons of instant yeast until thoroughly combined.

Gradually pour the wet ingredient mixture into the dry ingredients, stirring until a shaggy, slightly sticky dough begins to form.

Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm area for 1.5 to 2 hours.

Once risen, turn out the dough onto a floured surface and gently knead a few times, then roll to about 1/4 inch thick.

Using a round cutter, cut the dough into donut shapes and place them on parchment paper arranged on a baking tray.

In a deep pan, heat vegetable oil to 170-180°C (340-360°F).

Fry the donuts in small batches for 2-3 minutes per side until golden brown and puffy, then drain on paper towels.

Whip 1 cup of heavy whipping cream with 2 tablespoons of sugar until stiff peaks form, approximately 3-5 minutes.

Once cooled, cut each donut in half, fill with whipped cream, drizzle optional condensed milk, and dust with powdered sugar.

Serve warm or at room temperature on a beautiful plate.