1. In a large bowl, combine 3 1/2 cups cake flour, 1/2 tsp salt, 50 ml sugar, and 1 packet (10 g) yeast.
2. Add 60 g melted butter, 150 ml lukewarm milk, and 50 ml lukewarm water. Mix until it forms a sticky dough.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a lightly greased bowl, cover with greased cling wrap, and let it rise for 15 mins.
5. Punch down the dough, divide it into 12 equal pieces.
6. Shape each piece into a long log by rubbing gently between oiled hands.
7. Let the shaped doughnuts rise again until doubled in size, roughly 30–45 minutes.
8. Heat oil in a deep pan over medium heat.
9. Fry doughnuts until golden brown, turning gently.
10. Remove and drain on paper towels.
11. Once cooled, slice each doughnut down the middle, spread a line of jam, pipe in whipped cream, top with a cherry, and sprinkle with icing sugar.

Tip: Keep an eye on your oil temperature; too hot will brown them too fast and leave the inside doughy.