In a small bowl, combine the warm milk, yeast, and 1 teaspoon granulated sugar. Let sit for 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, malt powder, milk powder, and salt.

Add in the ½ cup granulated sugar, eggs, and activated yeast mixture.

Knead the dough on low speed for 4 minutes until it starts coming together.

Add the softened butter one tablespoon at a time, letting each piece fully incorporate before adding the next. This should take 2–3 minutes.

Once all the butter is incorporated, knead on medium speed for another 6–8 minutes until the dough is smooth, stretchy, and slightly sticky.

If the dough is still too sticky, let it rest for 5 minutes, then knead for 1 more minute to allow the flour to fully absorb the butter.

Transfer the dough to a greased bowl, cover, and refrigerate for 8 to 12 hours (overnight is best).

The next day, turn the dough onto a floured surface and roll to ½-inch thickness. Use enough flour so it doesn’t stick to the counter or rolling pin.

Cut out donuts using a donut cutter and place on greased parchment paper. For the scraps, twist into crullers instead of re-rolling—this dough doesn't do well when re-rolled.

Cover the shaped dough and let rise at room temperature for about 30 minutes, until puffy.

Heat oil in a deep pot to 350°F.

Fry the donuts in batches for 1–2 minutes per side, flipping with chopsticks or tongs. Drain on a paper towel-lined wire rack.

You want a nice dark color—you haven’t burned them! That’s the diastatic malt powder doing its job and making them crispy and perfect.

In a large bowl, whisk together the powdered sugar, vanilla bean paste, and milk until smooth.

Dip both the bottom and top of each donut into the glaze, then return to the wire rack to set.

In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until smooth and fluffy.

With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix until just combined, then scrape the bowl.

Increase the speed to medium and beat for about 3 minutes, until the frosting is smooth and fluffy. If too thick, add an extra teaspoon of cream.

Once the donuts are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a medium to large opening (about ½ inch wide).

Gently pipe frosting into the center of each donut until filled. Continue piping just above the donut, allowing the frosting to form a small dollop on top.

Using the tip of a spoon, create a small well in the center of the frosting.

Spoon raspberry preserves into the well.

Makes about 8 donuts plus a bunch of donut holes.