I grabbed a big bowl and added the flour and yeast first. I mixed them with a spoon just to spread the yeast around.

Then I poured in the sugar, eggs, tepid milk, tepid water, and melted butter. I mixed everything together using my hands until it started forming a soft dough.

I turned the dough out onto a floured surface and kneaded it for about 10 minutes. It got smooth and stretchy, just how it should be.

I placed the dough in a lightly greased bowl, covered it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours. It doubled in size like magic.

Once it was ready, I rolled it out gently and used a round cutter to shape my doughnuts. I let them rest on a floured tray, covered, for another 30 minutes.

Meanwhile, I heated the oil in a deep pan. To check if it was ready, I dropped in a small piece of dough—it sizzled and floated up!

I carefully placed the doughnuts into the hot oil, a few at a time. I fried them until both sides were golden brown, flipping them halfway through.

I let them cool slightly on paper towels. Then I rolled them in cinnamon sugar while they were still warm.

Finally, I filled a piping bag with raspberry jam and squeezed a generous amount into the side of each doughnut.

I couldn’t wait—I had one right away. It was warm, sweet, and so good!