In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ cup of sugar, and 1 teaspoon of salt.

In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warmed milk for 5 minutes until frothy.

Gradually add the warm milk mixture, 1 beaten egg, and 2 tablespoons of melted butter to the dry ingredients. Stir until a shaggy dough forms.

Transfer the shaggy dough to a floured surface and knead it for approximately 8–10 minutes until smooth and elastic.

Form the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Allow it to rise at room temperature for about 1 hour or until doubled in size.

Once the dough has risen, punch it down, and place it on a floured surface. Roll it out to about ½ inch thick.

Use a donut cutter or two round cutters to cut out donut shapes. Place the shaped donuts on a lined baking sheet and let them rise for another 30 minutes.

In a medium bowl, whip together 1 cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.

In a deep skillet, heat oil to 350°F for frying. Carefully lower the risen donuts into the hot oil and fry for about 2-3 minutes on each side until golden brown.

Once the donuts are cool enough, use a piping bag to inject the prepared cream filling into each donut.

Once filled, dust the donuts with powdered sugar and serve immediately.