Chocolate cream filled donut with vanilla glaze

Heavily flour the work surface, roll the dough to about a quarter inch thick and punch out rounds with ring cutters, leaving the centres in.

Cover with a damp cloth and let double in size, about an hour depending on room temperature.

In a small saucepan combine whole milk, egg yolks, vanilla and sugar; cook on very low heat, whisking constantly, to 160F.

Add the cornstarch and cook five to six minutes more until it thickens into a custard.

Whisk in dark chocolate chips until melted.

Transfer to a piping bag and refrigerate about 30 minutes to set and cool.

Glaze: mix vanilla extract, whole milk and powdered sugar in a bowl until combined; adjust thickness with more sugar or milk.

Fill a pot half way with canola oil and heat to 350F.

Fry the risen dough three to four minutes, flipping two to three times.

Drain on a wire rack or paper towels and cool a solid 10 minutes.

Fill each donut with the chocolate filling through a metal piping tip, or pry a space with a butter knife and fill from a bag.

Top generously with the vanilla glaze and let set at least 10 to 15 minutes.