combine the flour, yeast, salt and 1 tablespoon of caster sugar. add the milk and butter to a microwavable bowl and microwave until the butter just melts. stir the milk mixture into the flour with the egg until it comes together.
knead the dough on a floured surface for 5 minutes until smooth. put the dough in a greased bowl and cover with a damp towel and leave in a warm place to double in size for an hour.
shape handfuls of the dough into balls just larger than a golf ball and place well apart from each other on a floured tray. cover the dough again and leave to rise for another hour.
blitz the strawberries with the icing sugar and cream cheese, then set aside.
preheat a fryer to 160ºC or heat a large pan of oil, never leaving it unattended.
lower the doughnuts into the fryer carefully, and fry for 3 minutes before flipping them over in the oil for another 3 minutes, until golden brown all over. Do this in batches so the fryer isn’t cramped. remove the doughnuts to kitchen paper to soak up excess grease and cool.
transfer the cream cheese mix to a piping bag or syringe and inject it into the doughnuts when cooled.
spread some more filling over the top of the doughnuts as a glaze, then sprinkle over the digestive biscuits and the roughly chopped dried strawberries. Makes 6