For the donuts:

Mix all the ingredients in the kneading machine for 5 minutes at low speed and for 7-8 at minutes at high speed (dough’s temperature should be at 23-24^οC). Divide the dough into 2 balls of 3,5kg, cover them and leave it on the counter to rest for 20 minutes (in room temperature 25^οC). Divide the dough in pieces of 100gr, shape them as desired and let them proof at 30^οC for 60-70 minutes in 60% humidity (time and temperature depends on donut’s size). Finally, fry in Premium refined FAMA palm oil at 180^οC, for 1 minute each side.

For the cream: 

Beat Creme D'Or mix and the water in the mixing bowl using a whisk, at high speed for 3-4 minutes. Cut the donuts in the middle and fill them with Creme D'Or using a piping bag fitted with a toothed nozzle forming rosettes. Decorate with Angel Icing and cinnamon.