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, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight.

Line two baking sheets with parchment paper. Turn the dough out onto work surface and divide into 75g portions. Roll each portion into a tight ball, sealing the bottom well.

Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.

Leave the doughnuts to proof for a second time until they spring back when poked lightly.

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

Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side, then flip and cook for a further 3 minutes, until golden brown. Remove from the oil with a slotted spoon.

Allow to cool for 30 seconds before tossing in the pumpkin spice sugar.

Once cooled, poke a hole in each doughnut and widen it using your finger.

Combine all ingredients in a bowl for when frying the doughnuts.

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

Place the reduced pumpkin along with all other ingredients in a medium bowl. Stir to incorporate, then whisk until well combined.

Transfer the pumpkin cheesecake filling into a piping bag fitted with a round attachment. Fill each doughnut with pumpkin cheesecake filling, finishing with a little blob on the top.