1. In a small bowl, sprinkle the yeast over the milk, stir and leave to sit for a few minutes.
  2. In a stand mixer with the dough hook attached, place all the dry ingredients in and on low speed, mix to combine.
  3. In a separate bowl, whisk together the eggs and milk then add to the stand mixer, increase the speed and continue to knead until a sticky dough forms.
  4. Slowly add the butter, a few cubes at a time until each is well incorporated before adding more.
  5. Continue to knead for 10 minutes or until you are able to stretch the dough without it tearing immediately. If not, continue to knead in the stand mixer for a little longer. If you find the dough is still a little sticky, add a tbsp. of flour.
  6. Set aside the bowl of dough and cover with a damp tea towel in a warm place and allow the dough to double in size – approx. 2 hours.
  7. Roll the dough out onto a floured work surface until it ¾ inch thick. Allow the dough to rest for 5 minutes.
  8. Using a round cookie cutter, approx. 3 inches in diameter, cut circles out of the dough and set aside on a tray lined with baking paper. Allow the dough to proof again for 30 minutes.
  9. In a saucepan, heat the oil to medium-high. You will know it is hot enough when a wooden spoon bubbles when dipped into the oil.
  10. Carefully place the donuts into the oil and cook for 2 minutes each side. Remove from the pan onto absorbent paper towels.
  11. Once cooled, toss the donuts one at a time with the icing sugar in a medium-size bowl.
  12. Using a chopstick, poke a hole in each donut and widen the cavity with your finger.
  13. Fill one piping bag with the mascarpone and one with Pics Fruit Spread.
  14. Fill each cavity with a little mascarpone followed by the Fruit Spread.
  15. Serve and eat immediately.