In a large mixing bowl, whisk together 1 cup of lukewarm milk, 1 beaten egg, and 2 tablespoons of melted butter. Set aside for a few minutes.

In a separate bowl, whisk together 3 cups of all-purpose flour, ½ cup of sugar, and 2 teaspoons of instant yeast. Create a well in the center.

Gradually pour wet ingredients into the well of dry ingredients, mixing gently until a slightly sticky dough forms. Let it rest covered for 1.5 to 2 hours.

After the first rise, punch down the dough and roll it out to ¼ inch thickness. Cut out donut shapes.

Heat vegetable oil in a deep frying pan to 170-180°C. Fry donuts for 2-3 minutes on each side until golden brown. Drain on paper towels.

Beat 1 cup of heavy whipping cream with 2 tablespoons of sugar until stiff peaks form. Keep it chilled.

Cut a small hole in each donut, add condensed milk, and fill generously with whipped cream using a piping bag. Dust with powdered sugar.

Serve and enjoy fresh, or store in an airtight container at room temperature for up to 2 days.