1. In the bowl of an electric mixer fitted with a dough hook, combine all the dough ingredients, except for the butter and mix for 10 -15 minutes until smooth.
2. Add the butter in chunks and mix for a further 3 minutes until combined, scraping down the sides of the bowl.
3. Transfer the dough to a clean, well oiled bowl, cover with clingfilm and allow to prove for 1 hour or until doubled in size.
4. Divide the dough into 18 even size pieces and roll, using a circular motion, to create a ball shape. (To make doughnuts with holes, use a small cutter or your finger to poke a hole in the centre of the doughnuts).
5. Place the doughnuts on well oiled sheets of baking paper, cover with a clean tea towel and let them rise for 1-2 hours or until doubled in size.
6. Fry the doughnuts in batches in a deep wide pan at 170C, turning frequently until light golden brown, about 3 minutes.
7. Remove from oil and drain.
8. When cool, fill or ice and decorate.

To make the Filling

Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.

To Make the glaze

For the chocolate glaze, place the ingredients in a medium bowl in the microwave for 20 second intervals on 100%, until melted and smooth.