Long John Donut Recipe: Bakery-Worthy Goodness at Home!

Is there anything quite as comforting and satisfying as biting into a freshly made Long John donut? That pillowy soft, yeasty dough, generously filled with cream and topped with a rich, decadent chocolate glaze… it’s pure bliss. But what if you could recreate that bakery magic in your own kitchen? With this recipe, you absolutely can! We’re going to walk you through every step of the process, from proofing the yeast to achieving that perfect, glossy glaze, so you can enjoy these classic treats whenever the craving strikes. Get ready to impress your friends and family (and yourself!) with these homemade Long John donuts. Trust us, they’re worth the effort!

Why This Recipe Works

This recipe isn’t just about throwing ingredients together and hoping for the best. It’s carefully crafted to deliver the perfect Long John experience. Here’s why it works:

• The Right Dough: We use a rich, enriched dough that’s high in fat and sugar. This creates a soft, tender crumb that’s light and airy, just like the donuts you get from the bakery. The inclusion of milk powder contributes to a softer texture and longer shelf life.
• Proper Proofing: Patience is key! Allowing the dough to rise properly is crucial for developing that light, airy texture. We provide detailed instructions on proofing to ensure your dough doubles in size.
• The Perfect Fry: Frying at the correct temperature is essential for achieving that golden-brown exterior without burning the donuts. We guide you through the frying process, including tips on maintaining the oil temperature.
• Delicious Cream Filling: Our cream filling recipe is simple yet incredibly flavorful. It’s light, fluffy, and perfectly complements the richness of the dough and chocolate glaze.
• Decadent Chocolate Glaze: A good glaze is the crowning glory of a Long John donut. Our recipe uses a combination of melted chocolate, butter, and corn syrup for a smooth, glossy glaze that sets beautifully.

Ingredients

For the Dough:

• 1 cup warm milk (105-115°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting
• 1/4 cup nonfat dry milk powder

For the Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 8 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 2 tablespoons hot water

For Frying:

• Vegetable oil or canola oil, for frying

Instructions

1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. Combine Wet Ingredients: Add the remaining sugar, salt, eggs, and melted butter to the yeast mixture. Stir or mix on low speed until combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour and dry milk powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a dough hook in your stand mixer for 5-7 minutes. The dough should be slightly sticky but not overly so. Add a tablespoon of flour at a time if needed.
5. First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the Donuts: Punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it out to about 1/2 inch thickness. Use a sharp knife or pizza cutter to cut the dough into rectangles, approximately 4 inches long and 2 inches wide.
7. Second Rise: Place the cut donuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until puffy.
8. Prepare the Frying Oil: While the donuts are rising, heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature.
9. Fry the Donuts: Carefully place the donuts in the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
10. Drain and Cool: Remove the donuts from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Let cool completely before filling and glazing.
11. Make the Cream Filling: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overbeat.
12. Fill the Donuts: Using a piping bag fitted with a long, thin tip, carefully poke a small hole into the side of each donut. Pipe the cream filling into the donuts until they are full.
13. Make the Chocolate Glaze: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30 second intervals, stirring in between), melt the chocolate, butter, and corn syrup until smooth. Stir in the hot water until the glaze is glossy and pourable.
14. Glaze the Donuts: Dip the top of each filled donut into the chocolate glaze, allowing the excess glaze to drip off. Place the glazed donuts back on the wire rack to allow the glaze to set.
15. Enjoy! Serve immediately and enjoy your homemade Long John donuts!

Tips for Success

• Use Fresh Yeast: Ensure your yeast is active by checking the expiration date and performing the proofing step as described in the instructions.
• Maintain Oil Temperature: Use a candy thermometer to monitor the oil temperature and adjust the heat as needed to maintain a consistent 350°F (175°C).
• Don’t Overcrowd the Pot: Frying too many donuts at once will lower the oil temperature and result in greasy donuts.
• Let the Donuts Cool Completely: Before filling and glazing, ensure the donuts are completely cool to prevent the filling from melting and the glaze from running.
• Adjust Sweetness to Taste: Feel free to adjust the amount of sugar in the dough, filling, or glaze to suit your personal preferences.

Storage Instructions

Long John donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time. For longer storage, you can freeze the unglazed donuts. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before filling and glazing.

FAQ

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast. You can add it directly to the dry ingredients without proofing it first. Follow the package instructions for the correct amount to use.

Q: Can I bake these donuts instead of frying them?

A: While frying is traditional for Long Johns, you can try baking them. However, the texture will be different. Bake at 375°F (190°C) for 12-15 minutes, or until golden brown.

Q: Can I use a different filling?

A: Absolutely! Feel free to experiment with different fillings, such as pastry cream, chocolate cream, or even jam.

Q: The glaze is too thick. What can I do?

A: Add a little more hot water, a teaspoon at a time, until the glaze reaches the desired consistency.

Q: The glaze is too thin. What can I do?

A: Add a little more melted chocolate, a tablespoon at a time, until the glaze reaches the desired consistency.

Conclusion

Congratulations! You’ve successfully made your own Long John donuts. This recipe may seem a little daunting at first, but with a little patience and attention to detail, you’ll be rewarded with the most delicious, bakery-worthy treats. Now, go ahead and enjoy the fruits (or rather, donuts!) of your labor. Happy baking!