Chocolate cream filled donuts

Dough:

1. Mix milk with sugar and heat to ~33°C (90°F).
2. Add yeast, mix and set aside under cover for 15-20 minutes.
   
3. In a large bowl, mix the yeast with flour, melted butter and egg.
4. Gradually add flour and mix the dough.
5. When the ingredients are combined, remove the dough from the bowl and knead for about 5-10 minutes.
6. Sprinkle your working surface with flout. Then roll out the dough to a thickness of about 2 cm (0.8 inch).
7. Cut the doughnuts out of the dough using a glass or a round mould.
8. Cover them with a damp cloth and let them rise for an hour or two (they should double their volume).

Filling:

1. In a saucepan mix milk, egg yolks, vanilla extract and sugar.
2. Stirring continuously, cook over low heat until it reaches 70°C (160°F).
3. Add starch and boil for another 3-5 minutes until the mass thickens (remember not to stop stirring).
4. Remove from the heat, add the diced chocolate and stir until dissolved.
5. Put it in a piping bag and place it in the fridge for 15-20 minutes, so that the mass cools down slightly.

Preparation:

1. Fill the medium pot with oil halfway through.
2. Heat the oil to 180°C (350°F).
3. Fry the doughnuts for about 3-4 minutes by turning them several times (fry up to 3 doughnuts at the same time).
   
4. Place the fried doughnuts on a wire rack and let them cool for 10 minutes.
5. Using a knife, make a small hole in the donuts and fill them with chocolate filling. 

Glaze:

1. Mix egg white, powdered sugar and lemon juice or vanilla extract.
2. Mix at low speed using a hand mixer for about 10 minutes.
3. Dip the ready doughnuts in the glaze and leave to set.