In a large bowl, mix together the yeast mixture, milk, salt, butter, milk powder and 1 cups of the flour. Mix for a few minutes either with hand or beater at low speed. Beat in remaining flour 1/4cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place for 2hours to rise until double. Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out for other 20mins to rise again until double. Cover loosely with a wet cloth.

Mean while take Compund chocolate in a bowl and melt it in double boiler. In a bowl mix custard powder with milk. Place a pan and add remaining milk and pour custard powder mixture. Add 1 tbsp sugar to it and bring it to boil. Make sure the custard is runny and not thick.

Divide the custard in to multiple parts and mix the fruit crush in each bowl. (Use different flavours) or you can only use custard for center filling

Heat oil in a deep-fryer or large heavy skillet to 175 degrees C. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.

Now take a syringe and fill the custard mixture and inject the custard mixture over the top side of doughnut as mentioned the picture when it's hot. Make sure you inject 3-4time for a single doughnut.

Note: Dough resting time is very important. You can replace yeast with baking powder or fruit salt but final product will not be similar like store bought. For pink glaze, I have used white chocolate with filtered strawberry crush.