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Durban Flavour Long Doughnuts combine soft fried doughnuts with cinnamon syrup and fluffy buttercream
The cinnamon syrup is the unexpected step. Durban Flavour Long Doughnuts use it to create that sweet finish before the buttercream.
These long doughnuts skip the usual glaze and take a detour through cinnamon syrup. These long doughnuts are filled with buttercream and topped with Flake.
Why You Will Love and Enjoy These Durban Flavour Long Doughnuts
- These doughnuts are soft in the middle, lightly crisp on the outside and finished with sweet cinnamon syrup and creamy buttercream.
- The yeast dough gives you that lovely soft, airy centre.
- The cinnamon syrup adds sweetness without making the doughnuts heavy.
- Buttercream and Flake turn them into a proper South African treat.
Durban Flavour Long Doughnuts
- Prep Time: 30 minutes
- Proofing Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10–12 depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate Baking
- Cuisine: South African
Description
These soft, long South African doughnuts are fried until lightly golden, dipped in cinnamon sugar syrup, then finished with a generous swirl of buttercream/fresh cream and a sprinkle of Flake. They’re a little messy, a little indulgent and exactly the sort of homemade treat that makes you reach for just one more.
Ingredients
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Dough
- 375 ml milk, lukewarm
- 40 g butter, softened
- 10 g instant yeast, 1 packet
- 1 large egg
- 40 g white sugar
- Pinch of salt
- 5 ml – 1 tsp nutmeg
- 500 g cake flour, approximately 4 cups
- 1 litre vegetable oil, approximately, for frying
- For an eggless version: Replace the egg with 3 tbsp melted butter, cooled slightly before adding. The dough may feel a little richer, so add it gradually and adjust the texture with a small splash of milk if needed.
Cinnamon sugar syrup
- 750 ml – 3 cups water
- 750 ml – 3 cups white sugar
- 2 to 3 cinnamon sticks
Buttercream
- 250 g salted butter, softened to room temperature
- 500 ml – 2 cups icing sugar
- 25 ml – 2 tbsp milk
- 1 Flake chocolate bar, broken into small pieces
Instructions
- Warm 375 ml milk until lukewarm, not hot. Stir in 40 g white sugar until dissolved, then add 10 g yeast. Cover and leave it for 5 to 7 minutes. It should become foamy on top. If nothing happens, check that the milk wasn’t too hot or too cold and make sure the yeast is still within its best before date.
- In a large bowl, sift 500 g cake flour, 1 tsp nutmeg and a pinch of salt. Add 40 g softened butter and rub it through the flour with your fingertips until the mixture looks like fine crumbs.
- Add 1 large egg, then pour in the foamy milk and yeast mixture. Mix until a soft dough forms. If you’re making the dough eggless, add 3 tbsp melted butter instead of the egg, making sure the butter has cooled slightly first.
- Knead the dough in an electric mixer for about 7 minutes, or knead by hand for about 15 minutes. You’re looking for a smooth, soft dough that feels slightly tacky but isn’t wet or impossible to handle. If it feels very sticky, add a little flour, 1 tbsp at a time. Don’t add too much, or the doughnuts can turn out heavy.
- Cover the bowl and leave the dough in a warm, draught free place for about 1 hour, or until it has roughly doubled in size.
- Punch the dough down gently to release the excess air. Lightly dust your work surface with flour and knead the dough for another 5 minutes.
- Divide the dough into 10 to 12 portions. Roll each portion into a long, even piece, keeping them roughly the same thickness so they cook evenly. Place them on a lightly floured tray, leaving a little room between each one. Cover loosely and leave them to rest for another 30 minutes, or until noticeably puffed.
- While the dough is resting, make the cinnamon sugar syrup. Add 3 cups water, 3 cups white sugar and 2 to 3 cinnamon sticks to a saucepan. Bring to a gentle boil and cook until the sugar has completely dissolved. Remove from the heat and set aside. You want the syrup ready before the doughnuts are fried.
- Heat approximately 1 litre vegetable oil in a deep, heavy saucepan to about 175⁰C (350⁰F). The oil needs to be hot enough to cook the doughnuts without making them greasy, but not so hot that they brown before the centre is cooked.
- Using a sharp knife, make a slit lengthwise down the centre of each doughnut, cutting about one quarter of the way through the dough. Don’t cut all the way through. This gives you the familiar long doughnut shape and leaves a little space for the topping later.
- Carefully fry 3 doughnuts at a time, turning them frequently with tongs or a slotted spoon. Cook for about 3 to 4 minutes, or until they’re evenly light brown and cooked through. Don’t overcrowd the pot because adding too many at once will drop the oil temperature.
- Remove the cooked doughnuts with a slotted spoon and let the excess oil drain briefly.
- While they’re still warm, dip each doughnut into the cinnamon sugar syrup, turning it so the outside gets lightly coated. Don’t leave them sitting in the syrup, as they can become soggy. A quick dip is enough to give you that slightly crisp outside with a soft centre.
- Place the syrup dipped doughnuts on a rack or tray and allow them to cool completely before decorating.
- For the buttercream, beat 250 g softened salted butter with an electric beater until smooth and creamy. Gradually add 2 cups icing sugar, then beat in 2 tbsp milk. Continue beating for about 8 minutes, scraping down the bowl once or twice, until the buttercream is light and fluffy.
- Pipe the buttercream into the slit in each cooled doughnut. Scatter the broken pieces from 1 Flake chocolate bar over the buttercream.
Notes
Prepared, tried, and tested by Thilleshni
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Additional Information and Tips
- Why did the yeast not foam? The milk needs to be lukewarm, not hot. Hot milk can kill the yeast, while cold milk may not activate it properly. If the mixture hasn’t become foamy after 5 to 7 minutes, check the yeast date and start again with fresh yeast.
- How do I know when the dough has been kneaded enough? The dough should feel smooth, soft and slightly tacky. It shouldn’t be stiff or excessively sticky. Knead for about 7 minutes in an electric mixer or 15 minutes by hand, then give it enough time to rise properly.
- Does the dough have to double in size? It should roughly double during the first rise. The exact timing can vary depending on the temperature of your kitchen, so use the dough itself as your guide rather than relying only on the clock.
- Why does the dough need a second rise? After shaping, let the dough rest for another 30 minutes to become light and puffy. Skipping this step can leave the fried doughnuts heavier and denser.
- How should I shape the doughnuts? Divide the dough into 10 to 12 portions and roll each into a long, even piece. Keep them similar in thickness so they cook evenly. Make a lengthwise slit about one quarter of the way through the centre, but don’t cut all the way through.
- What temperature should the oil be? Aim for about 175⁰C (350⁰F). If the oil is too cool, the doughnuts can absorb excess oil. If it’s too hot, the outside can brown before the centre is cooked.
- Why shouldn’t I fry too many at once? Adding too many doughnuts drops the oil temperature and makes even cooking more difficult. Fry about 3 at a time, depending on the size of your pot, and give them enough room to move around.
- How long should I fry them? Usually about 3 to 4 minutes, turning them frequently. They should be evenly light brown and cooked through.
- How long should I dip them in the syrup? Give each warm doughnut a quick dip, turning it so the outside is lightly coated. Don’t leave it submerged, as the doughnut can become soggy.
- Why do the doughnuts need to cool before adding buttercream? Warm doughnuts will soften or melt the buttercream. Let the syrup-dipped doughnuts cool completely before piping the buttercream into the centre.
- Can I use fresh cream instead of buttercream? Yes. Whipped fresh cream makes a lighter filling and works particularly well when the doughnuts are being served the same day.
- What can I use instead of cake flour? All-purpose flour can be substituted. Add it gradually because flour absorbs liquid differently depending on the brand and measuring method. The finished dough should remain soft rather than stiff.
- Can I make the dough eggless? Yes. Replace the 1 large egg with 3 tbsp melted butter that has cooled slightly. If the dough feels too dry, add a small splash of milk until it reaches the right soft consistency.
- What can I use instead of Flake? Use grated chocolate, finely chopped chocolate, or chocolate curls. You could also leave it off and let the buttercream stand on its own.
- Can I make the dough ahead? Yes. After kneading, cover the dough well and refrigerate it overnight. Let it warm up before shaping and allow enough time for the second rise before frying.
- How long can the finished doughnuts be stored? They’re best eaten the day they’re made. Store them in an airtight container at room temperature for up to 2 days. If they’re decorated with fresh cream or the kitchen is warm, refrigerate them and allow them to come closer to room temperature before serving.
- Why are my doughnuts greasy? The most common reason is oil that isn’t hot enough. Keep the oil close to 175⁰C (350⁰F) and avoid overcrowding the pot.
- Why are they dark outside but undercooked inside? The oil is too hot. Lower the heat and give the doughnuts enough time to cook through. Keeping the dough portions similar in size also helps.
- Why are my doughnuts heavy? Too much flour, insufficient kneading or inadequate rising time can all make the doughnuts dense. Keep the dough soft, knead it properly and wait for it to become noticeably puffy before frying.
- Can I use a different topping? Yes. Buttercream, fresh cream, melted chocolate and warm jam all work well. The doughnuts are also lovely with just the cinnamon syrup if you prefer them less rich.
Durban Flavour Long Doughnuts deliver soft, yeasted dough with a lightly crisp outside, sweet cinnamon syrup and fluffy buttercream. The Flake topping adds just enough chocolate to finish each doughnut, making this South African inspired treat hard to resist while it’s still fresh.
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