Are you ready to master the Long Cream Donut Recipe that brings together soft, fluffy dough and a rich, silky Italian buttercream? This Long Cream Donut Recipe is not just another treat it’s the kind of dessert that turns any moment into a celebration. If you’ve ever stood in a bakery, mesmerized by the golden, cream-filled pastries calling your name, then this recipe is your golden ticket to recreate that magic at home. Trust me, you’re about to fall in love with baking all over again because this Long Cream Donut Recipe will satisfy your sweet cravings like nothing else. So grab your apron, because we’re about to dive into the best Long Cream Donut Recipe you’ll ever make.
Why You’ll Love This Long Cream Donut Recipe
This isn’t your average donut. This is a bakery-style, cream-filled, golden-fried dream. The dough is pillowy soft, thanks to the perfect ratio of butter, egg yolks, and warm milk. And the filling? Oh, the filling! A velvety Italian meringue buttercream that’s sweet, smooth, and light as air.
This recipe brings bakery-level indulgence into your kitchen and it’s much easier than you think.
Ingredients You’ll Need For Long Cream Donut Recipe
For the Dough:
- 430g all-purpose flour
- 150ml warm milk
- 65g sugar
- 90g soft butter
- Zest of 1 whole lemon
- 1 whole egg
- 3 egg yolks
- 2 tsp dry active yeast
- 1 tsp salt
For the Italian Meringue Buttercream:
- 3 egg whites
- 240g butter or margarine (cubed and at room temperature)
- ½ tbsp vanilla extract
- 215g white sugar
- ¼ tsp salt
- 60ml water
Step-by-Step Instructions For Long Cream Donut Recipe
Preparing the Donut Dough
- Activate the Yeast:
In a small bowl, mix the warm milk and 1 tsp of sugar. Sprinkle the yeast on top and let it bloom for 5–10 minutes until foamy. - Mix the Dough:
In a large bowl, combine flour, remaining sugar, salt, and lemon zest. Make a well in the center and add the whole egg, egg yolks, and bloomed yeast mixture. - Knead and Add Butter:
Start kneading the dough (by hand or using a stand mixer with the dough hook). Once it starts coming together, add the soft butter a little at a time. Knead until the dough is smooth and elastic about 10 minutes. - First Rise:
Cover the dough and let it rise in a warm place for about 1.5 to 2 hours or until doubled in size. - Shape the Donuts:
Once risen, punch down the dough. Roll it out gently and cut into long oval shapes about 12cm long and 4cm wide. - Second Rise:
Place shaped dough on parchment paper. Cover and let them rest for another 30–45 minutes. - Frying:
Heat oil in a deep pot to 170°C (340°F). Carefully fry each donut until golden brown, flipping halfway through. Drain on paper towels and let them cool completely before filling.
Making the Italian Meringue Buttercream
- Cook the Sugar Syrup:
In a saucepan, combine the white sugar and water. Bring it to a boil and cook until it reaches 115°C (240°F) on a candy thermometer. - Whip the Egg Whites:
While the syrup is heating, beat the egg whites with the salt until soft peaks form. - Add the Syrup:
Slowly pour the hot syrup into the whipped egg whites while beating on medium-high speed. Be careful pour it in a thin stream down the side of the bowl to avoid cooking the eggs. - Beat Until Cool:
Continue beating until the mixture cools to room temperature this can take about 10 minutes. - Add Butter & Flavoring:
Begin adding the butter cubes one at a time, whipping until incorporated. Add vanilla. The mixture may look curdled keep whipping! It’ll come together into a glossy, luscious buttercream.
Assembling the Long Cream Donuts
- Fill a Piping Bag:
Load your buttercream into a piping bag fitted with a long nozzle. - Inject the Cream:
Make a small slit in the side or base of each donut. Pipe in the buttercream generously. - Finishing Touches:
Dust with powdered sugar, roll in granulated sugar, or drizzle with chocolate your choice!
Tips for the Perfect Long Cream Donut Recipe
- Don’t overproof the dough. If the donuts get too puffy before frying, they may deflate or become oily.
- Use a thermometer. Keeping oil temperature steady ensures a crisp outside and soft inside.
- Room temperature butter is key for a smooth buttercream.
- Make ahead. The dough can be made the night before and stored in the fridge for slow proofing.
Variations to Try
- Jam-Filled: Swap buttercream for raspberry jam or custard.
- Chocolate Cream: Add melted dark chocolate to your buttercream for a rich twist.
- Tiramisu Style: Dip in coffee syrup and dust with cocoa for a grown-up version.
Frequently Asked Questions
Can I bake these donuts instead of frying?
You can, but they won’t have the same crisp edge. Bake at 180°C (350°F) for 12–15 minutes, then brush with melted butter.
How long do they keep?
These are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Fill them just before serving for best texture.
Can I freeze the dough?
Yes! Freeze shaped, unproofed donuts on a tray, then transfer to a freezer bag. Let them thaw and rise before frying.
My Personal Tip as a Chef
Here’s the deal don’t rush the buttercream. It might test your patience, but the reward is absolutely worth it. And if you’re feeling cheeky, add a splash of Irish cream liqueur to the buttercream for an adult-only treat. You didn’t hear it from me… 😉
Final Thoughts
There’s something magical about biting into a fresh, fluffy donut and finding a burst of sweet, creamy filling inside. With this Long Cream Donut Recipe, that magic is now yours to recreate anytime. Whether it’s for a special breakfast, a weekend treat, or just because you’re going to want to make these again and again.
