Warm the milk until it’s lukewarm-test with your finger; it should feel warm but not hot. Stir in the yeast and let it sit for 5 minutes until foamy.

In a large bowl, combine bread flour with the yeast mixture. Mix until you get a sticky, soft dough. Add the softened butter and knead for 15–20 minutes until smooth. If the dough sticks too much, lightly oil your hands instead of adding more flour.

Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 2 hours, until doubled in size.

Gently handle the dough without deflating it completely. Roll it out to about ½ inch thickness. Use a 9–10 cm cutter to cut out donuts. Re-roll scraps to cut more.

Place each donut on a square of parchment paper for easy transfer. Cut around the parchment to make small squares under each donut.

Heat oil to 170–175°C (340–350°F). Carefully slide the donuts into the oil with the parchment. Fry until golden brown, about 2 minutes per side. Remove to a wire rack.

While still warm, drizzle condensed milk inside each donut for extra moisture. Let them cool completely.

Whip heavy cream until stiff peaks form. Transfer to a piping bag and fill each cooled donut generously with whipped cream. Dust with icing sugar. Decorate with dried mandarins or fruits if desired.