Delightful long donuts filled with rich chocolate cream, perfect for any occasion.
Author:maazouzmarwan44
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:90 minutes
Yield:12 servings 1x
Category:Dessert
Method:Frying
Cuisine:American
Diet:Vegetarian
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
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.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
Mix the Wet Ingredients: In another bowl, whisk the eggs and melted butter into the yeast mixture.
Bring the Dough Together: Pour the wet ingredients into the dry ingredients and stir until a dough begins to form.
Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic.
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.
Prepare the Chocolate Cream: In a heatproof bowl, melt the high-quality chocolate and heat the heavy cream until just about to simmer.
Shape the Donuts: Once the dough has risen, punch it down gently and roll it out to about 1/2-inch thickness.
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.
Fill the Donuts: Using a piping bag, fill each donut with the chocolate cream.
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.