Long Donuts With Chocolate Cream

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.

Add the butter, flour, and salt. Mix until smooth.

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.

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.

Place all pieces on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until doubles in size.

Meanwhile, melt the white chocolate in a double boiler. Let it cool afterward.

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.

Coat the long donuts in granulated sugar and let them cool.

Combine the mascarpone with the melted white chocolate in a deep bowl and mix until smooth.

Slice the long donuts lengthwise, pipe cream onto them, and sandwich them back together. Bismillah, enjoy!