In a small bowl, combine the yeast, sugar and milk. Set aside for 10 minutes or until the yeast has gone fluffy.

In a large bowl, rub together the butter and flour until it resembles coarse bread crumbs.

Whisk the egg into the the yeast mixture. Next,make a well in the center of your flour mixture and pour your yeast mixture into the center. Mix until it all of the ingredients are well combined and the mixture has formed into a thick dough.

Knead your dough for a few minutes until it forms a smooth ball.

Grease a clean bowl with 1 tablespoon of oil. Place the dough into the bowl and spread the excess oil over the surface. Put the bowl in a warm spot and leave to proof for at least 1 hour or until doubled in size

Knock the dough down. Remove the donut dough from the bowl and press it out onto a clean bench top. Use your hands to spread the dough out into a large rectangle. Fold the rectangle into thirds lengthwise and then into thirds again the other way. Return your folded dough to your bowl and leave in a warm place to rise again for one hour or until doubled in size.

Pour your cooking oil into a large saucepan and heat it at a medium-high heat until it reaches 180 degrees. Once you think that you have reached the right temperature, try frying a little of the scrap dough. The dough should bubble immediately when it enters the oil and float to the top within 10 seconds.

Lay 2 sheets of paper towels onto a large dinner plate to collect the oil from your cooked donuts.

Begin to fry donuts in batched of 4-5. they should take 1-2 minutes on the first side before you need to flip them with a pair of metal tongs.

Flip and fry the second side of the donuts for a further minute or until the donuts are fully golden and cooked through.

Once cooked, remove the donuts and place them onto the paper towels to absorb any excess oil.

Repeat process until all donuts are all cooked. Place all of your cooked donuts onto a large baking tray or chopping board to cool completely before filling.

Once the donuts are fully cooled you can prepare them for filling. Use a serrated knife to cut through the center of each donut. Cut about 2/3 of the way through each donut. You want to have enough space to open each one and fill it without the donut breaking apart.

Place your cream cheese, icing sugar and 2 tablespoons of lemon curd into a medium sized bowl. Use an electric egg beater to whisk until the mixture is completely smooth.

Add in the cream and whisk again until the mixture is smooth and thick.

Now you can fill your donuts. Use a knife to spread 1 teaspoon on lemon curd into the center of each donut. Next use a teaspoon or piping bag to fill each donut with the cream cheese filling. Each donut should have about 1 heaped teaspoon of filling. Use a knife to gently smooth the cut seam of each donut and wipe away any excess cream filling.

Next make your lemon glaze. Combine the icing sugar and lemon juice in a small bowl. The mixture should be smooth and pour-able. Place the glaze into a snap lock bag and cutting a small piece from the corner of the bag. Drizzle the lemon glaze over donuts creating a squiggle of glaze on the top of each donut.

Store your finished donuts in the fridge.