Sweet Monkey

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!