In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.

In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, egg and sea salt.

Pour in the yeast mixture and knead until the dough comes together.

If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.

Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.

Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.

Form each portion into a round ball and flatten to about ½" thickness with a rolling pin.

Place the dough onto a square piece of parchment paper on a baking tray.

Repeat with the remainder.

Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.

Carefully tip the doughnut into the oil and remove the parchment paper.

Fry for about 2 minutes per side, until light golden brown, flipping halfway.

Strain the doughnut and roll it around in the jasmine sugar mixture.

Repeat with the remainder.

Fit a piping bag a long nozzle tip.

Fill the piping bag with raspberry jam.

Take a large skewer or chopstick and poke it equatorially (horizontally) along the "white line" seam.

Give it a little wiggle.

Place the piping tip into the hole and gently squeeze the raspberry jam into the doughnut.

Continue squeezing until you feel a little resistance.

Remove the tip and repeat with the remainder.

Enjoy immediately.