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Long Donuts with Chocolate Cream

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Delightful long donuts filled with rich chocolate cream, perfect for any occasion.

Ingredients

Scale
  • 4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar (or brown sugar)
  • 2 teaspoons Active Dry Yeast (fresh)
  • 1 cup Milk (warm or non-dairy milk)
  • 2 large Eggs (or flaxseed meal mixed with water)
  • 1/4 cup Unsalted Butter (melted or margarine)
  • 1 teaspoon Salt
  • 8 ounces Chocolate (high-quality)
  • 1 cup Heavy Cream (or coconut cream)
  • 1/2 cup Powdered Sugar (adjust to taste)

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk with the active dry yeast and a sprinkle of sugar. Let it sit for about 5-10 minutes until it foams up.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
  3. Mix the Wet Ingredients: In another bowl, whisk the eggs and melted butter into the yeast mixture.
  4. Bring the Dough Together: Pour the wet ingredients into the dry ingredients and stir until a dough begins to form.
  5. Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic.
  6. Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size—about 1 hour.
  7. Prepare the Chocolate Cream: In a heatproof bowl, melt the high-quality chocolate and heat the heavy cream until just about to simmer.
  8. Shape the Donuts: Once the dough has risen, punch it down gently and roll it out to about 1/2-inch thickness.
  9. Fry the Donuts: In a deep pot or frying pan, heat oil to 350°F (175°C) and fry each donut until golden brown, about 2-3 minutes per side.
  10. Fill the Donuts: Using a piping bag, fill each donut with the chocolate cream.
  11. Garnish and Enjoy: Dust with powdered sugar and serve warm or at room temperature.

Notes

Ensure your yeast is fresh for optimal rising. You can bake the donuts at 375°F (190°C) for a lighter option.

Nutrition

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