Line a large baking tray with parchment paper, set aside.

Mix the flour, sugar, yeast and salt together in a stand mixer fitted with dough hook.

In a measuring jug, heat the milk and water and heat until lukewarm in the microwave. Stir in the butter and vanilla.

Turn the mixer on low speed and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. Run a spatula under the dough to make sure everything is mixed well.

Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wetter side.

Rub your mixing bowl with a little oil and place the dough in the bowl and turn to coat lightly.

Cover the bowl with plastic wrap tight and a kitchen towel and allow to proof at room temperature until doubled, 1 ½ -2 hours.

On a floured surface roll out the dough to ½-inch thick

Using a round 3-inch cutter, cut out as many donuts as you can. Cut out the donut hole with a much smaller cutter ( I used a 1 ¼ inch piping nozzle). If you want to make donuts to stuff them later then don't cut out a hole. Re-roll scraps to yield more donuts.

Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.

Preheat the oven to 350°F (180°C)

Brush the very top (not the sides) of the donuts with melted butter. Sprinkle the tray with 2 tablespoons of water to help create steam during baking.

Bake for about 13 minutes, or until very lightly browned. if they get too much color they can dry.

Take the donuts STRAIGHT from the oven and dip each in the bowl of vanilla glaze one at a time. Let the excess glaze drip off before placing them on a wire rack to set. Add sprinkles of your choosing at this stage. You will see the glaze set fast because the doughnuts were warm.

Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!

In a small bowl mix together the sugar, pumpkin pie spice and salt.

Take the donuts STRAIGHT from the oven and toss the holes in the melted butter covering each piece. Using a fork, toss the holes into the sugar spice mix to coat. Set them aside on a wire rack and continue with the rest of the donut holes. Serve with chocolate sauce. Best eaten the day they are baked.

Fit a piping bag with a medium nozzle and fill with Nutella, jelly or creme patisserie.

Poke a hole in the bottom or side of the donut with a small knife. Fill the donuts with the filling. When you see the donut grow there is enough in there. Do a little swirl on top so people know what’s inside and enjoy! :) Best eaten the day they are baked.