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Long Cream Donuts

Delightful, soft donuts filled with rich buttercream, perfect for breakfast or an afternoon treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 430 g all-purpose flour
  • 150 ml warm milk Make sure the milk is warm but not hot.
  • 65 g sugar Use to activate the yeast.
  • 90 g soft butter Gradually add to dough.
  • 1 whole lemon zest Zest of one lemon.
  • 1 whole egg
  • 2 tsp dry active yeast Activated in warm milk.
  • 1 tsp salt
Buttercream Filling Ingredients
  • 240 g butter or margarine At room temperature.
  • 1/2 tbsp vanilla
  • 215 g white sugar
  • 1/4 tsp salt
  • 60 ml water

Method
 

Preparation of Dough
  1. Activate yeast in warm milk with a bit of sugar and let sit until foamy.
  2. Mix flour, sugar, salt, and lemon zest in a bowl.
  3. Add eggs and yeast mixture to the dry ingredients.
  4. Knead until combined, then gradually add soft butter until smooth and elastic.
  5. Let the dough rise for 1.5 to 2 hours until doubled.
Shaping and Frying
  1. Shape the dough into long oval donuts and let them rise again for another 30–45 minutes.
  2. Fry at 170°C (340°F) until golden brown, flipping halfway through.
  3. Drain and cool the donuts.
Making Buttercream
  1. Make sugar syrup with sugar and water, heating to 115°C (240°F).
  2. Whip egg whites with salt until soft peaks form.
  3. Slowly pour in hot syrup while mixing.
  4. Whip until the mixture cools, then gradually add butter and vanilla to make buttercream.
Filling Donuts
  1. Fill a piping bag with buttercream, insert into cooled donuts, and fill generously.

Notes

Best enjoyed fresh. Dust with powdered sugar for an extra touch. Can fill with different creams for variety.