Long John Donuts with Cream Cheese Filling

Donut Dough Mixing: In a spiral mixer bowl, combine SwissBake® Perfect Raised Donut Mix, chilled water & fresh yeast. Mix at slow speed for 3–4 minutes until the ingredients come together into a cohesive dough mass. Increase to fast speed and knead for 8–10 minutes until the dough becomes smooth, elastic & reaches full gluten development. Ensure the final dough temperature does not exceed 24°C. 

Dough Resting: Transfer the prepared dough to a lightly oiled tray or container, cover it, and allow it to bulk rest for 15–20 minutes. This short rest helps relax the dough before sheeting and supports more even shaping. 

Sheeting & Cutting: Turn the rested dough out onto a lightly floured workbench and roll it to a uniform thickness of 10 mm. Using a sharp pastry cutter or roller, cut the dough into rectangular bars of approximately 11 cm × 4 cm to achieve the classic Long John shape. 

Proofing: Place the cut dough bars onto proofing boards or parchment-lined trays. Proof at 32°C with 85% relative humidity for 25–30 minutes until the pieces become light and puffy. After proofing, allow the donuts to rest at ambient room temperature for 2–4 minutes so the surface skin dries slightly before frying. This step helps create a crisp shell and reduces oil absorption. 

Frying & Sugar Coating: Fry the proofed donuts in a clean high-heat frying oil preheated to 170°C for 120 seconds on each side, for a total frying time of approximately 4 minutes, until golden brown. Remove & drain on wire racks over a drip tray and immediately roll the warm donuts in fine castor sugar. Allow the coated donuts to cool completely to room temperature before filling. 

Cream Cheese Filling Preparation: In a planetary mixer fitted with a whisk attachment, beat the softened cream cheese, softened unsalted butter, sifted icing sugar & vanilla extract on medium speed until the filling becomes smooth, creamy, stable and stiff enough to hold sharp peaks. Transfer the prepared cream cheese filling into a piping bag fitted with a French open-star nozzle. 

Assembly & Finishing: Make a clean lengthwise slit along the top crown of each cooled donut, cutting approximately halfway into the depth. Pipe generous, wavy rosettes of cream cheese filling along the slit from end to end. Using a fine-tip piping bag, apply a thin, clean decorative ribbon of red fruit gel or strawberry glaze directly along the centre ridge of the cream cheese filling.