Preheat oven to 170°C.

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.

Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper or a silicone mat according to the stencil.

Bake for 12 – 15 minutes or until lightly golden brown.

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.

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.

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.