Doughnut – 3 3/4 cups (500 g) all-purpose flour – 1 cup (240 ml) full fat milk – 1/4 cup (60 g) granulated sugar – 2 1/4 teaspoons (7 g) instant dry yeast, (one envelope of yeast) – 2 egg yolk – 1 large egg – 1/2 stick (60 g) unsalted butter, melted – 1 teaspoon vanilla extract, or vanilla paste – 1 tablespoon dark rum – 1/2 teaspoon fine sea salt – zest from 1 small organic lemon Raspberry filling – 13 tablespoons (180 g) unsalted butter, softened – 1 cup (160 g) powdered sugar – 9 oz (260 g) cream cheese, at room temperature – 1/4 cup freeze-dried raspberry powder Extra – 1 qt (1 l) sunflower, canola or other neutral oil , for frying – sugar, for coating the doughnut