Gingerbread Donuts

* Warm milk to 110 degrees F. Pour yeast packet in milk and let sit for 10 minutes.
* Melt butter and set aside.
* Using a stand mixer, fitted with the whisk attachment add sugar, molasses, vanilla extract and all spices in the bowl. Add butter and mix all together till combined.
* Add eggs and continue to mix.
* Add in yeast mixture and combine.
* Remove whisk attachment and put dough hook attachment on. Add flour in slowly. It will take about 6 minutes for dough to form and it for to all be combined.
* Remove dough and put in a clean greased bowl, covered with a towel in a warm place for atleast 90 minutes till it has doubled in size.
* Punch dough down and roll out on a clean surface. Using a @wiltoncakes medium to large Gingerbread cookie cutter cut out donuts and place on a parchment paper cookie sheet. This will make 10-12 donuts. Let dough sit covered with a towel for another 45 minutes.
* While dough rises, heat oil in a lager pot to 355-365 degrees F. In addition make your filling by combining pudding packet, spices and 1 cup of milk, stir till thickens. In a medium bowl whip 1/2 cup heavy cream till soft peaks form and fold into pudding. Set in fridge to chill.
* Time to fry your donuts. Using a slotted spatula place 3-4 donuts in the oil at a time. Fry for about 2 minutes on each side and place on a paper towel cooling rack.
* Cover donuts in sugar and pipe filling into center of the donut!