In a stand mixing bowl, combine warm milk, active dry yeast, and sugar. Mix and let sit for 5 minutes.

Once the yeast has bloomed, add the egg, bread flour, and salt. Knead for 5 to 10 minutes until a ball forms.

Add room-temperature butter and knead for an additional 10 minutes.

Coat a large mixing bowl with cooking oil spray or butter, transfer dough, cover with plastic wrap, and let rise until doubled in size (about 1 1/2 to 2 hours).

Punch down the dough, flatten it, and cut into 8 equal pieces.

Form each piece into a smooth ball and place on a lined baking sheet. Cover with plastic wrap and proof for 30 minutes to 1 hour or until doubled in size.

Heat oil in a heavy-duty pot to 340°F (170°C). Carefully place dough pieces into hot oil using parchment paper to maintain shape.

Fry for 2 minutes on each side until golden brown. Remove and let cool on a wire rack.

Prepare whipped cream by chilling the stand mixer bowl and whisk. Combine heavy cream, vanilla extract, and powdered sugar in the bowl. Whip until stiff peaks form.

If not using right away, cover with plastic wrap and refrigerate until ready.

Slice a donut in half horizontally. Pipe cream on the bottom half, drizzle with strawberry sauce, add fresh strawberries, pipe more cream on top, and crown with the top half. Sprinkle with powdered sugar.