Line a large baking tray with parchment paper and draw 8x 5 cm circles in pencil on the underside of the baking paper.

In a medium sized saucepan heat the milk, sugar and oil until steaming.

Add the flour and mix until smooth.

Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball.

Transfer the dough to another bowl and slowly add the beaten egg, stopping when the batter hangs down from the spatula in a V-shape (you may not use all the egg).

Transfer batter to a piping bag fitted with a round nozzle and pipe 8 balls of batter in a ring shape around the drawn circle (make sure that the piped circles touch each other).

Cut the baking paper so that each piped donut is on its own piece of paper.

Heat a heavy bottomed pot of vegetable oil, or a deep fryer to 160C (see FAQ if you don’t have a thermometer).

Drop 2-3 donuts in at a time, removing the baking paper with tongs after 30 seconds.

Fry the donuts for 1-2 minutes on each side, or until a deep golden brown.

Remove and drain on a wire rack or paper towel.

Repeat with all donuts, then cool completely.

Melt the chocolate in the microwave or over a bain-marie.

Add the strawberries and blend with a blender until smooth.

Transfer to a smaller bowl and dip the donuts into the glaze.

Lift up and tap slightly on a flat surface to spread the glaze evenly.

Sprinkle with toppings if desired (I used crushed digestive biscuits, but you can use any kind of topping like sprinkles and choc chips).

Set aside to allow glaze to set.

TIP: With the leftover glaze, allow it to set in the fridge, shape them into balls and roll in matcha powder. Becomes a delicious truffle!

Melt the chocolate and white chocolate together in the microwave or over a bain-marie.

Add the matcha powder and mix until well combined.

Transfer to a smaller bowl and dip the donuts into the glaze.

Lift up and tap slightly on a flat surface to spread the glaze evenly.

Sprinkle with toppings if desired.

Set aside to allow glaze to set.