Festive Filled Doughnuts

To make the doughnuts, use an electric mixer with a dough hook attachment to mix milk, sugar, eggs vanilla, flour, salt and yeast for 15 minutes or until dough is smooth and elastic. Gradually add butter in cubes, mixing for a further 3 minutes or until combined, scraping down sides of bowl when necessary. Transfer dough to a large greased bowl, cover and prove for 1 hour or until doubled in size.

Divide dough into 18 portions and roll into balls. (To make doughnuts with holes, use a small cutter to cut out centres or use your finger to poke a hole in centres of balls.)

Place doughnuts on greased baking paper sheets, cover with a clean tea towel and prove for 2 hours or until doubled in size.

To make the cream cheese filling, use an eclectic mixer with a whisk attachment to whisk cheese, vanilla and sugar until smooth. Add cream and whisk until mixture has thickened. Place in a piping bag fitted with a 1cm plain nozzle.

Heat vegetable oil in a large, deep saucepan over medium heat or until hot. Fry doughnuts, in batches, turning frequently, for 2 minutes or until light-golden brown. Remove from oil and drain on a paper towel-lined plate. Transfer to a wire rack set over a baking tray and allow to cool.

To make the glaze, place all the ingredients and 1 tbs water in a microwave-safe bowl. Microwave on medium for 1 minute, stirring every 20 seconds, or until mixture has melted and is smooth.

Use a chopstick to poke a hole in one side of whole doughnuts and pipe in filling (see Tip), Ice doughnuts with glaze, then decorate with sprinkles and crumbled chocolate.