Yeast Dough Cake "Donut with Jam"

Ingredients:

For the test:

• 3 cups premium flour
• 2/3 cup warm milk (about 40°C)
• 2 tsp active dry yeast
• 1/2 cup sugar
• 1.5 tsp salt
• 4 large eggs, room temperature
• 350 g butter at room temperature, cut into 1 cm cubes,
  plus 4 tbsp melted butter for greasing

For the glaze and filling:

• 1/2 cup sugar
• 1.5 cups raspberry jam

Preparation:

1. Prepare the doughIn a stationary mixer Using the paddle attachment, mix 1 1/2 cups flour, milk, and yeast on low speed for about 45 seconds.
   
   Cover the yeast mixture with the remaining 1.5 cups of flour, sugar, and salt. Set aside for about 45 minutes, until the yeast mixture begins to rise through the flour layer and the entire mixture looks angular.
   
   Add the eggs and mix on low speed, incorporating evenly. Increase the speed to medium-high and beat until the dough is smooth and begins to pull away from the sides of the bowl, about 5 minutes.
2. With the mixer running, add 350g of butter, one cube at a time. Mix each cube thoroughly before adding the next. Scrape down the sides of the dough and mix for another minute.
   
   Transfer the dough to a separate large bowl, cover with cling film and refrigerate for 8 hours or overnight.
3. Grease a round baking pan (22-25 cm) with a hole in the center with melted butter. Place the dough into the pan, gently tapping it to distribute evenly. Cover with plastic wrap and let rise in a warm place until the dough fills two-thirds of the pan—2 to 2 hours 30 minutes.
4. Place a baking sheet in the lower third of the oven and preheat to 375°F (190°C). Bake the cake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely, about 2 hours.
5. Prepare the glaze and fillingCombine 1/4 cup each of sugar, raspberry jam, and boiling water in a bowl, stirring until the sugar dissolves. Set aside.
   
   Turn the cake over again and using a paring knife, make eight 5cm deep and 2.5cm wide indentations in a circle at equal distances from each other in the bottom of the cake.
   
   Fill a piping bag fitted with a 2cm tip with the remaining 1.25 cups of jam and pipe evenly into the wells. Let the cake rest for 5 minutes, then invert it onto a plate and spread with raspberry glaze. Let it rest for 5 minutes. Sprinkle with the remaining 1/4 cup of sugar.