Cream filled, chocolate glazed doughnuts

This year, I'd like to try a different type of doughnut for Hanukkah. I haven't had a "Dunkin Donut" type treat in years, so I've decided to prepare a cream filled doughnut, glazed in chocolate! (makes 12 large doughnuts)
Here's what you'll need:





Doughnuts

2 1/4 teaspoons active dry yeast

1/4 cup white sugar
1/4 cup warm water to dissolve the yeast

3/4 cup warm milk (or soy milk or water)

2 1/2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 tablespoons butter, softened (or shortening or less than a 1/4 cup oil)

1 teaspoon vanilla extract
Filling
1 carton whipping cream or parve whipping topping (500 ml)
1 package instant vanilla pudding
Glaze
1 1/4 cups icing sugar
4 tbsp cocoa powder
1 tbsp oil
3 tbsp milk or water
1 tsp vanilla


Add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic, about 5 minutes and if mixing by hand, once the dough becomes to difficult to stir, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 2 hours, or chill and let rise overnight.
Turn the risen dough out onto a lightly floured surface and roll it out to 1/2 –inch thickness. Use a doughnut cutter or 3-inch cookie cutter to cut out 12 doughnuts, re-rolling the dough if needed. Place the doughnuts onto a parchment-lined baking tray, cover the tray with plastic wrap and let the doughnuts rise for 45 minutes, if using room temperature dough or for an hour if using a cold dough.
Pour the oil into a into a large, deep pot so that it is only filled about 3 inches. Heat the oil to 350 F (use a candy thermometer if cooking doughnuts in a pot). Have a baking tray lined with paper towel ready. Then place a doughnut onto a slotted spoon and lower gently into the oil. Fit in as many doughnuts as you can, but with enough room that they have at least an inch between them. Fry the doughnuts for about 4 minutes, then flip over the fry for another 4 minutes. Use your slotted spoon to remove the doughnuts onto the cooling rack to drain. While still warm, dip the doughnuts in the cinnamon sugar to coat, and then return to the rack to cool completely.

Filling:

In a stand mixer, with the whipping attachment on, pour the cream into the bowl with half the package of pudding and start to whip till you get a fully whipped cream with hard peaks, then set aside.

Glaze:

In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in water and vanilla extract. Whisk until silky and smooth. If you find that its not dippable enough, add more liquid and whisk a bit more.

To fill the doughnuts, spoon the whipped cream into a piping bag fitted with a doughnut tip or a medium plain tip. Insert the tip into the doughnut and fill with about a 2 tsp of the cream, then dip doughnut in the glaze and let rest to harden slightly.
The doughnuts are best enjoyed the day they are made.