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Long Donuts with Chocolate Cream: A Beginner’s Guide to Sweet Success

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These Long Donuts are fluffy, fried pastries filled with a rich chocolate cream. Perfect for beginner bakers, with clear steps for a delicious result.

Ingredients

Scale
  • 215 ml milk
  • 7 g instant yeast
  • 35 g white caster sugar
  • 16 g vanilla sugar
  • 35 g butter
  • 400 g flour
  • 4 g salt
  • Granulated sugar (garnish)
  • 400 g mascarpone cheese
  • 200 g white chocolate

Instructions

  • Activate the Yeast: Take a deep bowl and add the lukewarm milk, yeast, vanilla sugar, and white caster sugar. Mix well and let it rest for 5 minutes. Lukewarm milk activates the yeast. Use a whisk to mix well. Use a deep mixing bowl. Use a whisk. Use a timer. Beginner Note: Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
  • Combine Ingredients: Add the butter, flour, and salt. Mix until smooth. Use a stand mixer or hand mixer for easier mixing. Alternatively, mix by hand. Use a stand mixer or hand mixer. Use a mixing bowl. Use a spatula to scrape the sides of the bowl. Beginner Note: Mix until the dough comes together and is smooth.
  • Knead the Dough: Knead the dough for 10-12 minutes. Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size. Kneading develops gluten, making the dough elastic. Rising allows the yeast to work. Use a timer for kneading and rising. Use a lightly floured surface for kneading. Use a clean bowl for rising. Beginner Note: Knead the dough until it is smooth and elastic.
  • Roll and Cut: Place the dough on a work surface dusted with flour and roll it out into a rectangular shape. Use a pizza cutter to slice the dough into 16 pieces. A floured surface prevents sticking. A pizza cutter makes clean cuts. Use a rolling pin. Use a pizza cutter. Use a cutting board. Beginner Note: Roll the dough to an even thickness.
  • Second Rise: Place all pieces on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until doubles in size. A second rise makes the donuts light and airy. Use parchment paper to prevent sticking. Use a baking sheet. Use a timer. Beginner Note: Allow the donuts to rise in a warm, draft-free place.
  • Melt Chocolate: Meanwhile, melt the white chocolate in a double boiler. Let it cool afterward. A double boiler prevents burning. Alternatively, melt in the microwave in short bursts. Use a double boiler or microwave. Use a heat-resistant bowl. Use a spatula to stir the chocolate. Beginner Note: Melt the chocolate slowly and gently to prevent burning.
  • Fry the Donuts: Heat a layer of sunflower oil in a frying pan over medium-high heat (175°C). Fry the long donuts until golden brown on both sides. Let the donuts drain on a piece of kitchen paper. Use a thermometer to check the oil temperature. Fry in batches to prevent overcrowding. Use a slotted spoon for removing. Use a frying pan. Use a slotted spoon. Use kitchen paper. Beginner Note: Maintain the oil temperature for even frying.
  • Coat with Sugar: Coat the long donuts in granulated sugar and let them cool. Coat while still warm for better adhesion. Use a shallow bowl for coating. Use a shallow bowl. Use tongs to handle the donuts. Beginner Note: Coat the donuts while they are still warm for better sugar adhesion.
  • Make the Cream: Combine the mascarpone with the melted white chocolate in a deep bowl and mix until smooth. Use a hand mixer or stand mixer for smooth cream. Ensure the chocolate is cooled. Use a hand mixer or stand mixer. Use a mixing bowl. Use a spatula to scrape the sides of the bowl. Beginner Note: Mix the mascarpone and chocolate until they are smooth and creamy.
  • Fill the Donuts: Slice the long donuts lengthwise, pipe cream onto them, and sandwich them back together. Use a piping bag with a star tip for a decorative filling. Slice carefully to avoid tearing. Use a piping bag. Use a knife. Beginner Note: Fill the piping bag halfway for easier handling.
  • Serve: Bismillah, enjoy! Serve immediately for best taste. Use a serving plate. Beginner Note: Serve the donuts fresh for the best flavor and texture.

Notes

  • Lukewarm milk for yeast.
  • Knead well for elasticity.
  • Check oil temp for frying.
  • Cool chocolate before cream.

Find it online: https://susanrecipes.com/long-donuts-with-chocolate-cream-a-beginners-guide-to-sweet-success/