Preheat the oven to 160 degrees C/325F and spray a doughnut pan with PAM/bake easy spray (you can also grease them, but I find bake easy works the best). Unless you have 2 doughnut pans, you'll need to bake in batches.

Place the flour, caster sugar and baking powder into a large bowl and mix briefly.

Place the eggs, milk (3/4 cup first - add the rest slowly if required), vegetable oil, zest, orange juice and vanilla extract into a jug and beat with a fork until well combined.

Pour the wet ingredients into the dry and mix together with a wooden spoon/rubber spatula until well combined. Don't be tempted to over mix though, once the batter is together it's time to stop mixing.

Place half the doughnut batter into a piping bag and snip the end off. Pipe the batter into the doughnut holes, about 2/3 full.

Place the doughnuts in the oven for 10-14 minutes until risen, very, very slightly coloured and an inserted skewer comes out clean.

Leave to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. If you only have one doughnut pan, re grease it and pipe the remaining batter into the holes.

Once completely cooled, it's time to make the glaze - break the chocolate up into a medium sized heatproof bowl.

Place the double cream and golden syrup into a small saucepan and bring to the boil over a low-med heat. Stir occasionally. Once boiling, remove from the heat and pour over the chocolate in the heatproof bowl. Stir until you have a lovely smooth glaze.

Place kitchen paper underneath your wire rack to catch spilt glaze and then dip each doughnut into the glaze before returning to your wire rack to set.

Place a piece of clingfilm over the glaze, press the clingfilm onto the glaze to stop a skin from forming. Leave the doughnuts to dry for 1-2 hours before dipping the doughnuts into the glaze again. Return to wire rack to set again. The glaze does not set hard and will always be slightly sticky.

Doughnuts will keep in an airtight container in the fridge for 2-3 days.