{"id":177401,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/long-johns\/"},"modified":"2024-09-03T14:34:11","modified_gmt":"2024-09-03T19:34:11","slug":"long-johns","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/long-johns\/","title":{"rendered":"Long John Doughnut"},"content":{"rendered":"<p>Growing up, my mother did most of the cooking. My father had two specialties in his recipe arsenal: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/peach-pancakes-with-butter-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/peach-pancakes-with-butter-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">peach pancakes<\/a> and taking my sister and me to the local doughnut shop on Sunday mornings. My sister and I always picked long john doughnuts with rainbow sprinkles, and our dad always went for an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-fritters\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-fritters\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">apple fritter<\/a>. We never deviated.<\/p>\n<p>While my doughnut repertoire has expanded as an adult, long john doughnuts still conjure strong memories of happy nostalgia. This homemade long john doughnut recipe tastes exactly like those treats from my youth.<\/p>\n<p>Learning how to make long john doughnuts is a great place to start on your yeasted doughnut journey. Their simple rectangular shape means you don&#8217;t need a fancy round <a href=\"https:\/\/www.tasteofhome.com\/collection\/doughnut-mold\/\" data-name=\"www.tasteofhome.com\/collection\/doughnut-mold\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnut mold<\/a>, just a sharp knife. Plus, once you master this basic glazed recipe, you can get creative with other icings, fillings and toppings. Homemade long john doughnuts are endlessly versatile.<\/p>\n<h2>What is a long john doughnut?<\/h2>\n<p>Long johns are a type of yeast-risen doughnut with a rectangular shape. The <a href=\"https:\/\/www.tasteofhome.com\/article\/cake-donut-vs-yeast-donut\/\" data-name=\"www.tasteofhome.com\/article\/cake-donut-vs-yeast-donut\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">differences between yeast and cake doughnuts<\/a> is, of course, the yeast, the kneading and the rising time for the dough. Long johns also don&#8217;t have holes like their circular counterparts (sorry, no scraps for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugared-doughnut-holes\/\" data-name=\"www.tasteofhome.com\/recipes\/sugared-doughnut-holes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnut holes<\/a>), but they are just as versatile in taste and appearance. A long john doughnut recipe can be simply glazed or topped with various colored or flavored icings, such as maple, chocolate or vanilla. Long johns are also often filled with creams, custards or jam and garnished with sprinkles, nuts or other toppings.<\/p>\n<p>No one knows the <em>exact<\/em> origin of long john doughnuts, perhaps because the term <em>long john<\/em> is regional. For example, <em>long john<\/em> is most commonly used in the Midwest, Canada and sometimes Texas. Other parts of the U.S. and Canada refer to these doughnuts as bar doughnuts, \u00e9clairs, finger doughnuts, maple or chocolate bars (depending on the icing), or cream sticks.<\/p>\n<h2>Long John Doughnut Ingredients<\/h2>\n<ul>\n<li><strong>Yeast:<\/strong> Unlike <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-time-cake-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/old-time-cake-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cake doughnuts<\/a>, which do not contain yeast, homemade long john doughnuts rely on yeast to help them rise and become soft and fluffy. This long john doughnut recipe calls for active dry yeast, but you may also use instant yeast. Whenever baking with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">yeast<\/a>, it is important to heat the water to the proper temperature. If it is too cold, the yeast may not fully activate. If the water is too hot, you may kill the yeast, causing your recipe not to rise.<\/li>\n<li><strong>Milk:<\/strong> Milk adds moisture and fat to the dough. Baked goods made with milk rather than water alone will typically have a softer, more tender crumb and richer taste, which is precisely what you want when making long johns or other <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-doughnut-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-doughnut-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnut recipes<\/a>.<\/li>\n<li><strong>Butter:<\/strong> Similar to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brioche\/\" data-name=\"www.tasteofhome.com\/recipes\/brioche\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">brioche<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-cinnamon-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/best-cinnamon-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cinnamon rolls<\/a>, homemade long john doughnuts require butter to enrich the dough with more fat to make them soft and tender.<\/li>\n<li><strong>Sugar:<\/strong> Sugar adds sweetness to the dough and provides the yeast with extra food to speed up the fermentation process.<\/li>\n<li><strong>Salt:<\/strong> Don&#8217;t skip the salt. It balances and enhances the flavor of the long john doughnuts.<\/li>\n<li><strong>Egg:<\/strong> Eggs impact the taste, texture and structure of the long john doughnut recipe. For the best results, bake with <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">room-temperature eggs<\/a>.<\/li>\n<li><strong>Flour:<\/strong> While some homemade doughnut recipes call for other <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of flour<\/a>, such as bread flour, for a chewier texture, this long john doughnut recipe uses all-purpose flour, which yields an equally tasty result.<\/li>\n<li><strong>Oil:<\/strong> The most intimidating part of making homemade long john doughnuts is deep-frying them in hot oil. With a bit of guidance, including knowing which oil to use, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-name=\"www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">deep-fry with confidence<\/a>.<\/li>\n<li><strong>Glaze:<\/strong> This easy long john doughnut recipe is finished with a simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/confectioners-sugar-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/confectioners-sugar-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">confectioners&#8217; sugar glaze<\/a> that also calls for brown sugar, vanilla, water and a pinch of salt.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p>In a large bowl (or in the bowl of a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-stand-mixer-models\/\" data-name=\"www.tasteofhome.com\/collection\/best-stand-mixer-models\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stand mixer<\/a> fitted with a hook attachment), dissolve the yeast in warm water. Add the milk, softened butter, sugar, salt, egg and 2 cups flour. Beat until smooth, then slowly stir in enough remaining flour to form a soft dough. Do not <a href=\"https:\/\/www.tasteofhome.com\/article\/kneading-dough-with-a-stand-mixer\/\" data-name=\"www.tasteofhome.com\/article\/kneading-dough-with-a-stand-mixer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">knead the dough<\/a>.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Avoid overmixing the dough. Doing so will overwork the gluten in the flour, causing the doughnuts to be tough rather than soft and pillowy.<\/p>\n<h3>Step 2: Let it rise<\/h3>\n<p>Transfer the dough to a large greased bowl, turning once to the grease top. Cover and let rise in a warm place until doubled in size, about one hour.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If your kitchen is cold, you can still <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">proof dough<\/a> using your oven or a proofing box, among other things.<\/p>\n<h3>Step 3: Shape the doughnuts and let the dough rise again<\/h3>\n<p>Once the dough has risen, punch it down and turn it onto a lightly floured surface. Gently roll the dough into a 15&#215;10-inch rectangle and cut it into 5&#215;2-1\/2-inch rectangles. Arrange the rectangles on greased baking sheets, cover and let rise in a warm place until slightly risen, about 15 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If your kitchen is cool, the doughnuts may need up to 30 minutes to rise. Once they appear slightly puffy, they are ready for frying.<\/p>\n<h3>Step 4: Deep-fry until golden<\/h3>\n<p>In a deep-fat fryer or electric skillet, heat the oil to 375\u00b0F. Fry the doughnuts, a few at a time, until golden brown, about one minute on each side. Carefully remove the doughnuts from the oil and drain on paper towels. Let cool slightly.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Once the doughnuts are in the oil, let them be. Ideally, you should need to turn the doughnuts only one time each. Turning the doughnuts too often may result in doughnuts that are not evenly cooked.<\/p>\n<h3>Step 5: Glaze the doughnuts<\/h3>\n<p>Combine the confectioners&#8217; sugar, brown sugar, vanilla, water and a pinch of salt. Stir well until smooth and glossy. Dip the tops of the long johns into the glaze while warm, then arrange the doughnuts on wire cooling racks to allow the glaze to set and the doughnuts to cool completely.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> For the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-donut-glaze\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-donut-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnut glaze<\/a>, choose a large bowl to allow the doughnuts to be dipped easily.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038344\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Long-John-Doughnut_FT23_15687_ST_5_17_2.jpg?fit=700%2C1024\" alt=\"Long John Doughnut top view shot \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make maple long john doughnuts:<\/strong> A <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-glaze-for-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-glaze-for-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">maple glaze<\/a> is a classic option for a long john doughnut recipe.<\/li>\n<li><strong>Try chocolate-glazed <\/strong><strong>long john doughnuts:<\/strong> To appease the chocolate lovers in your household, try the chocolate glaze from our favorite <a href=\"https:\/\/www.tasteofhome.com\/recipes\/delicious-potato-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/delicious-potato-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato doughnut recipe<\/a>.<\/li>\n<li><strong>Go with coffee-glazed doughnuts:<\/strong> Use <a href=\"https:\/\/www.tasteofhome.com\/collection\/instant-coffee-products\/\" data-name=\"www.tasteofhome.com\/collection\/instant-coffee-products\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">instant coffee<\/a> to whip up a coffee glaze.<\/li>\n<li><strong>Prep pumpkin-spiced long john doughnuts:<\/strong> Add up to 1 teaspoon pumpkin pie spice to the glaze recipe for a fall-ready pumpkin spice glaze.<\/li>\n<li><strong>Try other extracts:<\/strong> Use lemon, orange or almond extract instead of vanilla.<\/li>\n<li><strong>Toss on some toppings:<\/strong> You can top your homemade long john doughnuts with sprinkles, finely chopped nuts, a drizzle of chocolate ganache, crushed candy bars or even crumbled cooked <a href=\"https:\/\/www.tasteofhome.com\/recipes\/orange-glazed-bacon\/\" data-name=\"www.tasteofhome.com\/recipes\/orange-glazed-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">orange-glazed bacon<\/a>. The options are truly unlimited.<\/li>\n<li><strong>Include a filling:<\/strong> You can fill homemade long john doughnuts with any filling you enjoy, similar to other <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-filled-donuts\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-filled-donuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cream-filled doughnuts<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/berry-filled-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/berry-filled-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">berry-filled doughnuts<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Long John Doughnuts<\/h2>\n<p>Doughnuts are always best the day they are made, but leftovers can be stored at room temperature or in the freezer.<\/p>\n<h3>How long do long john doughnuts last?<\/h3>\n<p>You can keep your long johns in an airtight container at room temperature for up to two days. If you need the doughnuts to last longer, keep them in the fridge.<\/p>\n<h3>Can you freeze long john doughnuts?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-freeze-doughnuts\/\" data-name=\"www.tasteofhome.com\/article\/can-you-freeze-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Freezing doughnuts<\/a> is a great way to extend their shelf life. If the doughnuts are glazed, arrange them in a single layer on a cookie sheet and freeze them until firm. Then, transfer them to an airtight container, separating the doughnuts with layers of parchment to prevent them from sticking together. You can keep long john doughnuts in the freezer for up to two months. To enjoy, defrost at room temperature until fully thawed.<\/p>\n<h3>Can you make long john doughnuts ahead of time?<\/h3>\n<p>Doughnuts are always best enjoyed fresh from the fryer. For the best taste, we suggest making them no more than 24 hours ahead. Otherwise, freezing and thawing is your best route for a fresh-tasting homemade long john doughnut recipe.<\/p>\n<h2>Long John Doughnut Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038345\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Long-John-Doughnut_FT23_15687_ST_5_17_3.jpg?fit=700%2C1024\" alt=\"Long John Doughnut top view shot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What can you serve with long john doughnuts?<\/h3>\n<p>Coffee and doughnuts are a classic pairing that&#8217;s perfect for breakfast, brunch or even an afternoon snack. We also like these doughnuts with homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/beverages\/hot-chocolate\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/beverages\/hot-chocolate\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hot chocolate<\/a>, or add them to your brunch spread alongside <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mimosa\/\" data-name=\"www.tasteofhome.com\/recipes\/mimosa\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mimosas<\/a>, fruit juice or milk.<\/p>\n<h3>Why do my long john doughnuts taste like oil?<\/h3>\n<p>When learning how to make long john doughnuts, getting the oil temperature just right for deep-frying is critical. If the doughnuts are placed into the oil before it is hot enough, they will absorb the oil during the first few minutes of cooking and taste oily. For best results, invest in an affordable deep-fat fryer or candy thermometer to verify the oil temperature before frying.<\/p>\n<h3>Why are my long john doughnuts raw in the middle?<\/h3>\n<p>Doughnuts that are raw in the middle were likely not cooked long enough or were cooked at too high a temperature. Too hot oil will cause the doughnuts to look fully cooked on the outside but leave raw, uncooked dough in the middle. This <a href=\"https:\/\/www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">deep-fryer temperature chart<\/a> can help you get things just right.<\/p>\n<h3>What is the best oil for frying doughnuts?<\/h3>\n<p>The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">best oils for frying<\/a> doughnuts are canola, vegetable, sunflower or soybean oil. They each have a mild flavor and a high smoke point, making them great for creating golden long john doughnuts.<\/p>\n<h3>Can I bake long john doughnuts?<\/h3>\n<p>While you could <em>technically<\/em> bake these doughnuts, they taste like authentic long john doughnuts when deep-fried. There&#8217;s nothing that can truly replicate a deep-fried yeast-raised doughnut. Cake-style doughnuts typically lend themselves better to baking. Try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked doughnut<\/a> recipe if you prefer this method. You could also try these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-donuts\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-donuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">air-fryer doughnuts<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Try this homemade long john doughnut recipe. These long john doughnuts taste as if they were just purchased from your favorite local bakery.<\/p>\n","protected":false},"author":7061,"featured_media":1888925,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305615,304275,304287,304328,304177,304288,305487,305692,304338,304022,304515,304390,306194,303966,304988,304368,303887,304347,304268,305684,304558,324623,304388,304020,304395,304005,304398,304150,303883,305031,304403],"categories-v2":[310890,308295,308300,308988,308984,308481,309457,259620,310796,311083,308992,308603,308880,308761,312060,308495,308935,308745,308478,308998,259483,311074,308910,309177,308752,308594,308782,308549,308797,309434,308476,308975,308812],"coauthors":[206601],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Old-Time Cake Doughnuts","post_link":"\/recipes\/old-time-cake-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Time-Cake-Doughnuts_EXPS_BMZ20_46458_B10_22_6b.jpg"},{"post_title":"Apple Cider Doughnuts","post_link":"\/recipes\/apple-cider-doughnuts\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps182839_TH143193D04_29_7b.jpg"},{"post_title":"Jelly Doughnuts","post_link":"\/recipes\/jelly-doughnuts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Jelly-Doughnuts_EXPS_GBHRBZ17_17086_D07_07_1b.jpg"},{"post_title":"Vanilla-Glazed Doughnuts","post_link":"\/recipes\/homemade-glazed-doughnuts\/","post_image":"\/wp-content\/uploads\/2024\/04\/Vanilla-Glazed-Doughnuts_EXPS_TOHVP24_275135_JH_01_30_Doughnuts_2.jpg"},{"post_title":"Baked Doughnuts","post_link":"\/recipes\/baked-doughnuts\/","post_image":"\/wp-content\/uploads\/2023\/07\/Baked-Doughnuts_EXPS_FT23_273919_ST_5_25_1.jpg"},{"post_title":"Boston Cream Doughnuts","post_link":"\/recipes\/boston-cream-doughnuts\/","post_image":"\/wp-content\/uploads\/2024\/02\/Boston-Cream-Doughnuts-_EXPS_FT23_274054_EC_120823_14.jpg"},{"post_title":"Old-Fashioned Buttermilk Doughnuts","post_link":"\/recipes\/old-fashioned-buttermilk-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Buttermilk-Doughnuts_EXPS_CIMZS20_50855_E12_10_2b.jpg"},{"post_title":"Strawberry Doughnuts","post_link":"\/recipes\/strawberry-donuts\/","post_image":"\/wp-content\/uploads\/2024\/02\/Strawberry-Doughnuts_EXPS_TOHcomDC23_273886_P2_MD_10_03_6b.jpg"},{"post_title":"Swedish Doughnuts","post_link":"\/recipes\/swedish-doughnuts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Swedish-Doughnuts_exps8329_BB2406671B06_30_5b_RMS.jpg"},{"post_title":"Blue-Ribbon Doughnuts","post_link":"\/recipes\/blue-ribbon-doughnuts\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps5011_BHR143425D05_16_5b.jpg"},{"post_title":"Glazed Doughnuts","post_link":"\/recipes\/glazed-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Glazed-Doughnuts_EXPS_CPLBZ19_6745_B11_01_7b.jpg"},{"post_title":"Sugar Doughnuts","post_link":"\/recipes\/sugar-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Snowflake-Doughnuts_EXPS_FT23_5528_JR_0919_7.jpg"},{"post_title":"Cinnamon Sugar Doughnuts","post_link":"\/recipes\/cinnamon-sugar-doughnuts\/","post_image":"\/wp-content\/uploads\/2024\/02\/Cinnamon-Sugar-Doughnuts_EXPS_FT23_274093_ST_0919_2.jpg"},{"post_title":"Portuguese Doughnuts","post_link":"\/recipes\/portuguese-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Portuguese-Doughnuts_EXPS_FT23_28154_ST_6_07_1.jpg"},{"post_title":"John's Pineapple-Cream Cheese Muffins","post_link":"\/recipes\/john-s-pineapple-cream-cheese-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/John-s-Pineapple-Cream-Cheese-Muffins_exps43012_THCA143053C09_10_7bC_RMS.jpg"},{"post_title":"Peanut Butter and Jelly Doughnuts","post_link":"\/recipes\/peanut-butter-and-jelly-doughnuts\/","post_image":"\/wp-content\/uploads\/0001\/01\/Peanut-Butter-and-Jelly-Doughnuts_EXPS_FT19_247043_F_1121_1.jpg"},{"post_title":"Butternut Squash Doughnuts","post_link":"\/recipes\/butternut-squash-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Doughnuts_EXPS_TOHAS22_19512_P2_MD_04_06_4b.jpg"},{"post_title":"Doughnut Muffins","post_link":"\/recipes\/doughnut-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Doughnut-Muffins_exps167247_SD132778D04_10_4bC_RMS.jpg"},{"post_title":"Buttermilk 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These long john doughnuts taste as if they were just purchased from your favorite local bakery.","recipeIngredient":["1 package (1\/4 ounce) active dry yeast","1\/4 cup warm water (110&deg; to 115&deg;)","1 cup warm 2% milk (110&deg; to 115&deg;)","1\/4 cup butter, softened","1\/4 cup sugar","1\/2 teaspoon salt","1 large egg, room temperature","3-1\/4 to 3-3\/4 cups all-purpose flour","Oil for deep-fat frying","GLAZE:","1-1\/4 cups confectioners' sugar","1 tablespoon brown sugar","2-1\/2 tablespoons water","1\/2 teaspoon vanilla extract","1\/8 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl (or in the bowl of a stand mixer fitted with a hook attachment), dissolve the yeast in warm water. Add the milk, softened butter, sugar, salt, egg and 2 cups flour. Beat until smooth, then slowly stir in enough remaining flour to form a soft dough. Do not knead the dough. Editor's Tip: Avoid overmixing the dough. Doing so will overwork the gluten in the flour, causing the doughnuts to be tough rather than soft and pillowy."},{"@type":"HowToStep","name":"Let it rise","text":"Transfer the dough to a large greased bowl, turning once to the grease top. Cover and let rise in a warm place until doubled in size, about one hour. Editor's Tip: If your kitchen is cold, you can still proof dough using your oven or a proofing box, among other things."},{"@type":"HowToStep","name":"Shape the doughnuts and let the dough rise again","text":"Once the dough has risen, punch it down and turn it onto a lightly floured surface. Gently roll the dough into a 15x10-inch rectangle and cut it into 5x2-1\/2-inch rectangles. Arrange the rectangles on greased baking sheets, cover and let rise in a warm place until slightly risen, about 15 minutes. Editor's Tip: If your kitchen is cool, the doughnuts may need up to 30 minutes to rise. Once they appear slightly puffy, they are ready for frying."},{"@type":"HowToStep","name":"Deep-fry until golden","text":"In a deep-fat fryer or electric skillet, heat the oil to 375\u00b0F. Fry the doughnuts, a few at a time, until golden brown, about one minute on each side. Carefully remove the doughnuts from the oil and drain on paper towels. Let cool slightly. Editor's Tip: Once the doughnuts are in the oil, let them be. Ideally, you should need to turn the doughnuts only one time each. Turning the doughnuts too often may result in doughnuts that are not evenly cooked."},{"@type":"HowToStep","name":"Glaze the doughnuts","text":"Combine the confectioners' sugar, brown sugar, vanilla, water and a pinch of salt. Stir well until smooth and glossy. Dip the tops of the long johns into the glaze while warm, then arrange the doughnuts on wire cooling racks to allow the glaze to set and the doughnuts to cool completely. Editor's Tip: For the doughnut glaze, choose a large bowl to allow the doughnuts to be dipped easily.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Long-John-Doughnut_FT23_15687_ST_5_17_2.jpg?fit=700,1024"}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 315 calories","fatContent":"13g fat (3g saturated fat)","cholesterolContent":"27mg cholesterol","sodiumContent":"170mg sodium","carbohydrateContent":"45g carbohydrate (19g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MPrinke"},"reviewBody":"I also made jelly filled by placing one circle over a circle with filling in the center. Absolutely fantastic the orginial way and making filled.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angela32"},"reviewBody":"YIUM!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vickievargo"},"reviewBody":"These were awesome!  So easy and so good.  Use a thermometer to keep the right temperature.  I fried mine at 375? and they were perfect.  I filled them with a custard based mock whipped cream filling. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jeannetteknudsen"},"reviewBody":"The oil temp. that the recipe calls for is way too hot. The first batch got over-cooked in a very short time. I turned it down to 375 and it was better. I don't know if I did something wrong but mine came out greasy. They were OK tasting the first day but by the next day they were gross tasting and I threw them away. I stored them in the fridge overnight and warmed them in the microwave then frosted them. The frosting is wonderful tasting though. I will try a different doughnut recipe and use this frosting recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15687","romance_copy_dek":"Try this homemade long john doughnut recipe. 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Love chocolate? A <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-chocolate-glaze-for-doughnuts\/\">chocolate glaze<\/a> works on these doughnuts, too. Use instant coffee to whip up a coffee glaze, or pumpkin pie spice for a fall-ready pumpkin spice glaze. The vanilla extract in our recipe can be swapped out for lemon, orange or almond extract. Here's more on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-donut-glaze\/\">how to make doughnut glaze<\/a>.<h3>What do you serve with long john doughnuts?<\/h3>A good ol' cup of joe! Coffee and doughnuts are a classic pairing, perfect for breakfast, brunch or even an afternoon snack. We also like these doughnuts with hot chocolate, or add them to your brunch spread with small pitchers of orange juice (or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mimosa\/\">mimosas<\/a>), fruit juice, and milk. <h3>How do you store long john doughnuts?<\/h3>Doughnuts are best served the day you make them, but you can store leftovers if necessary. Keep your long johns in an airtight container at room temperature, where they'll last for 1 to 2 days. If you need the doughnuts to last for longer, keep them in the fridge. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/lpahmeier\/\">Lauren Pahmeier<\/a>, Taste Recipes Editor<\/i>"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls &amp; Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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