Indulge in Homemade Long John Donuts: The Ultimate Recipe for a Classic Treat

This Long John Donuts recipe brings the irresistible taste of your favorite bakery right into your kitchen. Imagine biting into a fluffy, melt-in-your-mouth donut, generously filled with creamy vanilla custard and topped with a rich chocolate glaze. This step-by-step guide ensures your homemade long johns are perfect every time, offering a delightful experience that rivals any donut shop, all from the comfort of your home.

Table of Contents

Long John Donuts Recipe

There’s something truly comforting about recreating classic treats at home. Just like the joy of baking strawberry pop tarts, making homemade donuts, specifically chocolate long johns, brings a unique satisfaction. With this recipe, you’ll discover it’s more approachable than you might think, especially with the right tools and a little guidance.

The foundation of these delectable donuts is a beautifully yeasted dough. The kneading process is key, transforming simple ingredients into a tender and airy pastry. While the dough patiently rises, you’ll whip up a luscious vanilla custard, the perfect creamy heart for your long johns. Once fried to golden perfection and slightly cooled, these pastries are ready to be filled, generously dipped in a smooth chocolate glaze, and then, the best part, devoured!

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Close-up of several Long John Donuts with glossy chocolate glaze and creamy filling visible, showcasing their texture and deliciousness.

Ingredients for Perfect Fried Long John Donuts

For the Long John Donut Dough

• Whole Milk, Eggs, Egg Yolk, and Melted Butter: This quartet of rich ingredients is the secret to a truly soft and luxurious homemade donut dough. They contribute to the tender crumb and satisfying texture that makes these long johns exceptional.
• Active Dry Yeast: Fresh yeast is crucial for the dough to rise properly and achieve that signature airy donut texture. Always check the expiration date to ensure your yeast is active.
• Granulated Sugar: Sugar not only feeds the yeast, aiding in dough activation and rise, but also imparts a subtle sweetness that complements the other flavors in the pastry.
• Vanilla Extract, Ground Nutmeg, and Salt: These flavor enhancers elevate the donut dough from simple to sublime. Vanilla and a hint of nutmeg add warmth and depth, creating a more complex and delicious base for your long johns. While optional, nutmeg is highly recommended for that classic donut shop taste.
• All-Purpose Flour: Accurate flour measurement is key to achieving the perfect donut dough consistency. The best technique is to spoon the flour lightly into your measuring cup and level it off with a flat edge. This prevents over-packing and ensures you use the correct amount for a light and airy donut.
• Canola or Vegetable Oil for Frying: Choose a neutral-flavored oil with a high smoke point, ideal for frying at around 350°F to 400°F. Canola and vegetable oil are excellent choices, ensuring your donuts fry to a beautiful golden brown without any unwanted flavors.

For the Creamy Vanilla Custard Donut Filling

• Whole Milk: For a rich and thick custard that holds its shape inside the donut, whole milk is essential. Its higher fat content contributes to a luxurious texture and prevents the custard from becoming too thin or runny.
• Butter: Butter enriches the custard, adding flavor and a smooth, velvety mouthfeel.
• Egg Yolks: Egg yolks are the heart of a classic custard, providing richness, color, and structure. Save the egg whites for other recipes like omelets or cocktails!
• Granulated Sugar: Sugar sweetens the custard and balances the richness of the egg yolks and milk.
• Cornstarch: Cornstarch is the thickening agent that transforms the milk and egg mixture into a luscious custard. It’s preferred over flour for a lighter, smoother texture, resulting in a velvety filling that’s not too heavy.
• Salt: A pinch of salt enhances the sweetness and balances all the flavors in the custard.
• Vanilla Extract or Vanilla Bean Paste: Vanilla is the star flavor of this classic custard filling. For an even more intense vanilla flavor, consider using vanilla bean paste. Feel free to experiment with other flavorings too! Maple extract, almond extract, or even coconut extract can create exciting variations.

For the Decadent Chocolate Donut Glaze

• Unsalted Butter: Butter in the glaze adds richness and a beautiful shine. It also helps the glaze set slightly as it cools on the donuts, creating that perfect, non-sticky finish.
• Cocoa Powder: For a classic chocolate flavor, Hershey’s Cocoa powder is highly recommended. Prefer vanilla frosting? You can easily adapt the glaze; try the vanilla glaze recipe from this Cinnamon Roll Peach Cobbler – it’s absolutely divine!
• Confectioner’s Sugar: Also known as powdered sugar, confectioner’s sugar dissolves seamlessly into the melted butter, creating an incredibly smooth and glossy glaze. It’s the key to that bakery-style finish.
• Vanilla Extract: Vanilla extract enhances the chocolate flavor, making it richer and more complex. Chocolate and vanilla are truly a match made in dessert heaven!
• Whole Milk: Milk thins the glaze to the perfect dipping consistency. Whole milk adds richness, but if using 2% milk, start with slightly less and add more gradually to achieve the desired thickness.

Ingredient lay-flat photo for Long John Donuts recipe, featuring milk, eggs, flour, sugar, butter, yeast, vanilla, nutmeg, cocoa powder, and other ingredients.

Step-by-Step Guide: How to Make Long John Donuts at Home

Part 1: Crafting the Perfect Donut Dough

1. Activate the Yeast: Gently warm the milk until it’s lukewarm (not hot). In a large mixing bowl, combine the warm milk with yeast and sugar. Let this mixture stand for 5-8 minutes, or until it becomes foamy, indicating the yeast is active and ready to work its magic.
2. Combine Wet Ingredients: To the yeast mixture, whisk in the eggs, egg yolk, remaining sugar, melted butter, vanilla extract, and nutmeg (if using). Mix until just combined, ensuring everything is well incorporated.
3. Incorporate Dry Ingredients: Switch to a dough hook attachment on your stand mixer (or use your hands). Gradually add the flour and salt to the wet ingredients, mixing until a soft, slightly sticky dough forms.
4. Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes until the dough becomes smooth and elastic. It should be tacky but not overly sticky. Avoid adding too much extra flour as this can make the donuts tough.
5. First Rise: Place the kneaded dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This rise is crucial for developing the light and airy texture of the donuts.
6. Roll and Cut: Once the dough has doubled, gently punch it down to release air. On a lightly floured surface, roll the dough out to about ½ inch thickness. Use a sharp knife or pizza cutter to cut the dough into rectangles, typically about 5 inches long and 2.5 inches wide, resembling the classic long john shape.
7. Second Rise: Place the cut donut rectangles onto greased baking sheets, leaving space between each for rising. Cover loosely and let them rise again for about 30-45 minutes, while you preheat the oil for frying. This second rise contributes to the final fluffiness of the donuts.

Part 2: Whipping Up the Vanilla Custard Filling

1. Heat Milk and Butter: In a medium saucepan, combine milk and butter. Heat over medium heat until the mixture just begins to boil. Remove from heat immediately to prevent boiling over.
2. Whisk Egg Yolks and Dry Ingredients: In a separate large mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until the mixture is pale yellow and slightly thickened. This step ensures a smooth custard base.
3. Temper the Egg Yolks: Slowly pour about ½ cup of the hot milk mixture into the egg yolk mixture, whisking constantly and vigorously. This “tempering” process gradually warms the yolks and prevents them from scrambling when added to the hot milk.
4. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and whisk continuously until the custard thickens significantly. This should take about 3-5 minutes. The custard is ready when it coats the back of a spoon and leaves a trail when you run your finger through it.
5. Strain and Cool: For an extra smooth custard, strain it through a fine-mesh sieve into a clean bowl. This removes any lumps and ensures a velvety texture. Stir in the vanilla extract or vanilla bean paste. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 15 minutes, then refrigerate for at least 1 hour to chill completely.

Images demonstrating the vanilla custard filling preparation, showing the creamy texture and smooth consistency.

Part 3: Creating the Rich Chocolate Icing

1. Combine Glaze Ingredients: In a large bowl, whisk together melted butter, cocoa powder, confectioners’ sugar, vanilla extract, and milk until the glaze is smooth, glossy, and free of lumps. Adjust milk quantity for desired consistency.
2. Prepare for Dipping: Ensure the bowl of glaze is wide enough to easily dip a donut. Set aside at room temperature while you fry and fill the donuts.

Image of the chocolate glaze for homemade donuts, showing its smooth and rich appearance in a bowl ready for dipping.

Part 4: Frying and Assembling Your Long John Donuts

1. Heat the Frying Oil: Pour oil into a heavy-bottomed pot until it’s about halfway full. Heat over medium heat until the oil reaches 350°F (175°C), using a candy thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is crucial for perfectly cooked donuts.
2. Prepare for Draining: Line baking sheets or a wire rack with paper towels to drain excess oil from the fried donuts.
3. Fry the Donuts: Carefully lower donuts, one at a time, into the hot oil using a slotted spoon. Fry for about 1.5-2 minutes per side, until golden brown and puffed up. Avoid overcrowding the pot; fry in batches of 2-3 donuts to maintain oil temperature.
4. Drain and Cool: Remove fried donuts with a slotted spoon and place them on the prepared paper towel-lined sheets to drain excess oil and cool slightly.
5. Fill with Custard: Once the donuts are slightly cooled (about 10 minutes), prepare them for filling. Use a straw or a piping tip to poke a hole lengthwise through each donut. Gently wiggle the straw to create a pocket for the custard. Fill a piping bag fitted with a round tip with the chilled vanilla custard. Pipe the custard generously into each donut until it’s nicely filled.
6. Glaze and Set: Dip the top of each custard-filled donut into the chocolate glaze, allowing excess glaze to drip back into the bowl. Place the glazed donuts on a wire rack to allow the glaze to set slightly before serving.

Essential Tools for Successful Donut Making

Making homemade long john donuts is easier with the right tools. These kitchen essentials will make the process smoother and more enjoyable:

• Thermometer: A reliable thermometer is indispensable for frying. It ensures your oil is at the optimal temperature of 350°F (175°C). Too hot, and donuts will burn on the outside while remaining raw inside. Too cool, and they’ll absorb excess oil and become greasy. Consistent temperature control is key to perfect frying.
• Dough Hook (for Stand or Hand Mixer): A dough hook simplifies the kneading process, efficiently combining ingredients and developing gluten for a tender dough. If you have a stand mixer, it likely came with one. Hand mixers with dough hook attachments are also available and effective.
• Sieve: A fine-mesh sieve is invaluable for achieving perfectly smooth custard. Straining the custard eliminates any lumps or cooked egg bits, resulting in a silky, professional-quality filling. Sieves are also handy for sifting dry ingredients and dusting powdered sugar.
• Wire Rack: A wire rack is essential for cooling both the fried donuts and the glazed donuts. It allows air to circulate, preventing the bottoms from becoming soggy and helping the glaze set quickly and evenly.

Close-up shot of a single Long John Donut with rich chocolate glaze, highlighting its fluffy texture and appealing appearance.

Make-Ahead Tips for Long John Donut Perfection

Want to get ahead? You can prepare elements of these long john donuts in advance:

• Dough: Prepare the dough, knead it, and place it in a greased bowl, covered, in the refrigerator for a slow overnight rise. Use within 12 hours for best results.
• Custard: The vanilla custard filling can be made 3-5 days ahead. Store it in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent skin formation.
• Glaze: Prepare the chocolate glaze 1-2 days in advance and store it in an airtight container in the refrigerator. Gently reheat in the microwave in 20-30 second intervals or over low heat to restore its dipping consistency before glazing your donuts.

Explore More Sweet Treats: Air Fryer Cinnamon Rolls

Best Ways to Store Homemade Donuts

For optimal freshness, store your homemade long john donuts in an airtight container. Enjoy them within a few days.

• Room Temperature: Store at room temperature for 1-2 days.
• Refrigerator: Refrigerate for 2-3 days.
• Freezer: For longer storage, freeze for 2-3 months. Thaw at room temperature before enjoying.

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Angled view of a pair of Long John Donuts, emphasizing the creamy custard filling and chocolate glaze, inviting the viewer to indulge.

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Overhead shot of Long John Donuts with cream filling and chocolate glaze, presented in a visually appealing way to highlight the dessert.

Long John Donuts Recipe

By Dalya Rubin

This homemade Long John Donuts recipe provides an easy-to-follow guide for creating perfect donuts every time. Filled with a luscious vanilla custard and coated in a simple chocolate glaze, these pastries are incredibly fluffy, just like your favorite donut shop’s, but with the added bonus of being made in your own pajamas!

5 from 20 votes

Print Recipe Pin Recipe

Prep Time: 50 minutes
Cook Time: 20 minutes
Inactive Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes

Course: Breakfast
Cuisine: American
Servings: 18 Donuts
Calories: 470 kcal

Ingredients

Donuts

• 1 1/4 cups whole milk
• 2 1/4 teaspoons active dry yeast (one packet)
• 2/3 cup granulated sugar, divided
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg (optional)
• 1/2 teaspoon fine sea salt or table salt
• 4 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling
• Canola oil or vegetable oil, for frying

Custard Filling

• 2 cups whole milk
• 3 Tablespoons unsalted butter, cut into pieces
• 4 large egg yolks, at room temperature
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract or 1 teaspoon vanilla bean paste

Chocolate Glaze

• 1/2 cup unsalted butter, melted
• 1/2 cup cocoa powder
• 3 cups confectioners sugar
• 1 teaspoon vanilla extract
• 7 Tablespoons whole milk, at room temperature

Instructions

Make The Dough

• Warm the milk by placing it in a microwave-safe bowl for 20-30 seconds until lukewarm.
• In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-8 minutes until foamy.
• Whisk in eggs, egg yolk, remaining sugar, melted butter, nutmeg, and vanilla extract until combined.
• Using a dough hook, mix in flour and salt until a tacky dough forms.
• Knead dough on a floured surface for 1-2 minutes until smooth.
• Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
• While dough rises, prepare custard filling (recipe below).
• Grease two baking sheets.
• Punch down risen dough and roll it out on a floured surface to ½ inch thickness.
• Cut dough into 17×10-inch rectangle, then cut into 5×2.5-inch rectangles.
• Place dough rectangles on baking sheets, 1 ½ inches apart. Let rise slightly while preheating oil.

Fry The Donuts

• Fill a heavy-bottomed pot halfway with oil. Heat over medium heat to 350°F.
• Line a plate or baking sheet with paper towels.
• Carefully lower 1-3 donuts at a time into hot oil. Fry for 1 ½ minutes per side, until golden brown.
• Transfer cooked donuts to paper towel-lined plate to drain.

Fill The Donuts

• After donuts cool for 10 minutes, fill with cold custard.
• Poke a hole in the side of each donut with a straw, shimmy to create space.
• Fill a piping bag with custard and pipe into the donut hole.

Glaze The Donuts

• Whisk chocolate glaze ingredients in a bowl until smooth.
• Dip the top of each filled donut into chocolate glaze.
• Place glazed donuts on a baking rack to set for 15 minutes.
• Enjoy immediately!

Make The Custard

• In a medium saucepan, bring milk and butter to a boil over medium heat. Remove from heat.
• In a large bowl, whisk egg yolks, sugar, cornstarch, and salt until pale.
• Slowly whisk in ½ cup of hot milk mixture into egg yolks.
• Gradually stream in remaining milk mixture, whisking constantly.
• Pour mixture back into saucepan and whisk over medium heat for 3-5 minutes until thick.
• Remove from heat and whisk in vanilla extract.
• Transfer custard to a bowl, cover with plastic wrap directly on top, and cool for 15 minutes at room temperature, then refrigerate for 1 hour.

Notes

• To quickly bring eggs to room temperature, submerge in warm water for 5 minutes.
• Strain custard through a fine-mesh sieve to remove any lumps.
• Hershey’s cocoa powder is recommended for the glaze.
• Chocolate glaze can be made 1-2 days ahead and reheated gently.
• A thermometer is highly recommended for frying.

Nutrition

Calories: 470kcal
Keyword: Homemade Donuts, Long John Donuts

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