In a small bowl, combine the yeast, milk and 2 tablespoon of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 tablespoon sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together.

Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, incorporating it fully before adding more. This takes about 3-4 minutes.

Once the butter is fully incorporated, increase the mixer speed to medium, and mix for another 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Refrigerate for a minimum of 3 hours or up to overnight.

Line two baking sheets with parchment paper. Divide the dough into 75g portions and roll each into a tight ball, sealing the bottom well.

Place the rolled doughnuts on the baking sheets and flatten each slightly, leaving space between them.

Allow the doughnuts to proof for a second time for 20 minutes to an hour.

Heat neutral oil in a large heavy-bottomed pot to 350°F / 180°C. Prepare a wire rack over a baking sheet lined with parchment paper.

Carefully lower the doughnuts into the hot oil, cooking for 3 minutes on one side, then flip and cook for another 3 minutes until golden brown. Remove with a slotted spoon and place on a cooling rack.

Cool for 30 seconds before tossing in sugar and repeat with the remaining doughnuts. Once cool, poke a hole in each and enlarge it with your finger.

Combine all ingredients in a bowl to use when frying the doughnuts.

Place the pumpkin in a medium saucepan over medium heat, stirring constantly for 4-5 minutes until reduced. Set aside to cool and measure out 200g of reduced pumpkin.

Combine the reduced pumpkin and all other filling ingredients in a bowl, stirring first, then whip until well incorporated.

Transfer the pumpkin cheesecake filling into a piping bag and fill each doughnut, finishing with a little blob on top.