Dough

1. Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook
2. Add the lukewarm milk and water to the dry ingredients and mix until smooth
3. Add the butter and mix on medium speed until smooth and elastic, it will take up to 15 mins
4. Place the dough in a large oiled bowl and cover with cling wrap
5. Place in a warm place for 60 mins, or until doubled in size
6. Remove from the bowl and roll into a circle about 1.5cm/0.6 inches in thickness
7. Using a gingerbread man cutter cut out shapes of dough and place them on a baking tray lined with baking paper
8. (Gather any remaining dough into a ball and re-roll it out to cut out more shapes)
9. Cover with cling wrap to proof for 30 mins, or until almost doubled in size
10. Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 280F / 140C - 300F/150C
11. Carefully transfer 3 donuts to the oil and fry for 2-3 mins per side, or until golden brown
12. Remove from the oil and drain on a wire rack or paper towel
13. Repeat with the remaining donuts
14. Combine the sugar and cinnamon in a shallow dish
15. Add the drained donuts to the cinnamon sugar mixture and roll to coat
16. Allow to cool completely

Cream Filling

1. Combine the cream cheese, sugar, and spices in the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl and beat until smooth
2. Add the cream and continue to beat until light and fluffy
3. Fit a piping bag with a medium-sized round tip and fill with the cream

Assembly

1. Poke a hole in the back of the donut with a skewer and move it around to create a cavity in the donut
2. Insert the tip of the piping bag into the donut and fill it with the cream
3. Repeat with the remaining donuts
4. Optionally melt some white chocolate and fill a piping bag, cut off a small opening and pipe faces on the donuts
5. Enjoy immediately!