Bloom yeast and honey in warm milk for 5–10 minutes, until foamy.
Add eggs, sugar, and vanilla and mix.
Add flour and salt and mix until a shaggy dough forms.
Knead for 10–20 minutes, adding softened butter one tablespoon at a time.
Knead until smooth, elastic, and able to pass the windowpane test.
Place in a greased bowl, cover, and let rise for 1–1½ hours, until doubled.
Beat cream cheese and butter until smooth. Add powdered sugar, heavy cream, vanilla, salt, and raspberry jam. Beat until fluffy. Refrigerate.
Divide dough into 12 portions of about 65g each and roll into balls.
Place on a parchment-lined tray, cover, and proof for 30–40 minutes.
Heat canola oil to 315–335°F, aiming for 330°F.
Fry donuts for 2–3 minutes total, flipping every 30–45 seconds.
Drain on a wire rack for 1–2 minutes.
Mix freeze-dried raspberry powder with sugar and coat the warm donuts.
Poke a hole into each donut and pipe in raspberry jam followed by cheesecake filling.
