In a small bowl, combine the yeast, warm water and a pinch of sugar. Stir til yeast is dissolved. Let stand until foamy, about 5 minutes.**  Once foamy, add the yeast mixture to the bowl of an electric mixer fitted with the hook attachment. Add the milk, butter, egg and egg yolks, sugar, salt,cinnamon, and flour. Beat on low until a soft dough forms. Increase the speed to medium  and beat 2-3 more minutes. Stop the mixer and check the dough. It should be sticky, but if it’s too sticky to handle, add 1/4 cup more flour. If it’s still too sticky, add an additional 1/4 cup (you want the dough to be somewhat sticky so be careful not to add too much flour.

Lightly grease a large mixing bowl with oil or butter and transfer dough to that bowl. Cover bowl with plastic wrap and a kitchen towel. Let dough rise in a draft free place at warm room temperature until doubled in bulk, 1 to 2 hours. 

Turn dough out onto a well floured surface and roll it out with a rolling pin til dough is 1/2 inch thick. (Lightly flour both your rolling pin and donut cutter). Use a 3 inch donut cutter to cut out as many rounds as possible. Place donuts on a large lightly floured large baking sheet, being careful not to place them too close together.***

Cover donuts with a clean kitchen towel and let rise in a warm, draft free room at room temperature until they appear slightly puffed, about 30 minutes. 

About 15 minutes before the donuts finish rising, add about 3 inches of oil to a heavy-bottomed pot or Dutch oven over medium heat and heat it to 350 F. While the oil warms, line baking sheets with paper towels and take out a slotted spoon. 

Fry donuts (about 2 at a time) for around 1 minute on each side, or until golden brown. Recheck the temperature of the oil periodically as you go, so as not to let the oil get too cool or too hot. Adjust temprature of oil as needed. Drain on paper towels.  Roll the donuts in granulated sugar or granulated sugar mixed with lemon zest while donuts are still warm. Cool to room temperature before filling with ricotta and strawberries. 

Spoon the strawberries (leave out their juice otherwise the donuts will be soggy) into the whipped ricotta and stir to just barely combine. To fill the donuts, insert a knife in each donut and slice it about halfway open. Spoon some of the berry/ricotta mixture evenly into each donut. Top donuts with powdered sugar, if desired. 

Preheat oven to 350F. Toss the strawberries with sugar, honey, lemon juice, and salt. Place the strawberries on a lined baking sheet lined and roast for 20-30 minutes until tender and just beginning to caramelize, stirring halfway. Pour strawberries and their liquid in a bowl. Add the vanilla and rose water (if using).