Indulge in Homemade Bliss: The Ultimate Long John Doughnut Recipe

Angled photo of Long John Donuts with cream filling.

Craving that classic bakery treat without leaving your house? This Long John Doughnut recipe is your perfect guide to creating soft, fluffy, and utterly delicious doughnuts right in your kitchen. Forget the early morning trips to the donut shop – with this easy-to-follow, step-by-step recipe, you can enjoy warm, fresh long johns filled with creamy vanilla custard and topped with a rich chocolate glaze, all in your pajamas!

The Joy of Homemade Long John Doughnuts

There’s something truly special about homemade pastries. The aroma of yeast dough rising, the satisfying sizzle of frying, and the anticipation of that first sweet bite – it’s a comforting and rewarding experience. Just like the happiness we get from homemade strawberry pop tarts and other nostalgic treats, these chocolate long johns bring that same joy right to your fingertips. And guess what? Making them at home is surprisingly simple, especially when you have the right recipe and a few helpful tips.

The secret to a truly exceptional long john lies in the yeasted dough. It’s easy to handle, and the kneading process is key to developing that signature tender and airy texture. While the dough gently proofs and expands, you’ll whip up a luscious vanilla custard filling, the perfect creamy complement to the fried dough. Once the pastries are golden brown and cooled, the fun begins – filling them with that irresistible custard, dipping them in a smooth chocolate glaze, and finally, devouring your homemade masterpiece!

You Might Also Like: For more donut inspiration, explore our Easy Bavarian Cream Donuts recipe and expand your homemade donut repertoire!

Close up of perfectly glazed Long John Donuts.

Key Ingredients for Perfect Fried Doughnuts

Let’s break down the essential components for creating these delectable long john doughnuts. High-quality ingredients are the foundation of any great recipe, and these doughnuts are no exception.

For the Long John Donut Dough:

• Whole Milk, Eggs, Egg Yolk, and Butter: This quartet of rich ingredients is what gives our donut dough its incredible tenderness and soft, melt-in-your-mouth texture. The fat content from the milk, butter, and egg yolk contributes to a moist and flavorful crumb.
• Active Dry Yeast: Yeast is the magic ingredient that brings our dough to life, providing the necessary lift and airy texture. Always check the expiration date to ensure your yeast is active for optimal rising.
• Granulated Sugar: Sugar not only adds sweetness but also plays a vital role in activating the yeast. It provides food for the yeast to ferment, which is crucial for the dough to rise properly. A touch of sweetness in the dough itself also balances the overall flavor profile.
• Vanilla Extract, Ground Nutmeg, and Salt: These flavor enhancers elevate the dough from simple to sensational. Vanilla extract adds a warm, classic sweetness, while a hint of nutmeg provides a subtle depth and spice. Salt is essential for balancing the sweetness and enhancing all the other flavors. Feel free to adjust or omit the nutmeg if you prefer a purely vanilla-forward donut.
• All-Purpose Flour: The structure of our doughnuts comes from all-purpose flour. Accurate measurement is key here. Spoon the flour into your measuring cup and level it off with a knife to avoid using too much flour, which can result in dry, dense doughnuts.
• Canola or Vegetable Oil for Frying: Choosing the right oil for frying is crucial. Opt for a neutral-flavored oil with a high smoke point, like canola or vegetable oil. These oils can withstand the high temperatures required for frying without imparting unwanted flavors to your doughnuts.

For the Creamy Vanilla Custard Donut Filling:

• Whole Milk: For a truly rich and decadent custard, whole milk is the way to go. Its higher fat content contributes to a thicker, creamier texture that will hold its shape beautifully inside your doughnuts. Lower-fat milk might result in a thinner, less stable custard.
• Butter: Butter adds richness and flavor to the custard, making it even more luxurious.
• Egg Yolks: Egg yolks are the key to a smooth, thick, and vibrantly yellow custard. They provide richness and structure. Save the egg whites for another culinary adventure, perhaps a light and fluffy omelet or a stylish cocktail!
• Granulated Sugar: Sugar sweetens the custard and balances the richness of the egg yolks and milk.
• Cornstarch: Cornstarch is the thickening agent in our custard. It creates a smooth, velvety texture without the graininess that flour can sometimes impart.
• Salt: Just a pinch of salt enhances the sweetness and balances the flavors in the custard.
• Vanilla Extract or Vanilla Bean Paste: Vanilla is the star flavor of our custard filling. Use high-quality vanilla extract or vanilla bean paste for the best flavor. Feel free to experiment with other flavorings if you’re feeling adventurous! 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, shine, and helps it set slightly as it cools, creating that perfect donut glaze texture.
• Cocoa Powder: For a classic chocolate flavor, unsweetened cocoa powder is the way to go. Hershey’s cocoa powder is a reliable choice for a balanced chocolate taste. If you prefer a vanilla glaze, you can easily adapt a vanilla frosting recipe or even use the glaze from our Cinnamon Roll Peach Cobbler recipe for inspiration.
• Confectioner’s Sugar: Also known as powdered sugar, confectioner’s sugar dissolves seamlessly into the melted butter, creating a super smooth and glossy glaze.
• Vanilla Extract: A touch of vanilla extract enhances the chocolate flavor, adding depth and complexity.
• Whole Milk: Milk thins the glaze to the perfect dipping consistency. Whole milk contributes to a richer glaze. If using 2% milk, you might need to slightly reduce the amount to achieve the desired thickness.

Ingredients for Long John Donuts recipe laid out on a countertop.

Step-by-Step Guide: Making Your Long John Doughnuts

Let’s embark on the journey of making these delightful homemade long john doughnuts. Follow these detailed steps for each component, and you’ll be enjoying fresh, warm doughnuts in no time.

Part 1: Crafting the Donut Dough

1. Activate the Yeast: Gently warm the milk to lukewarm (not hot – about 100-110°F). In a large mixing bowl, combine the warm milk, yeast, and a tablespoon of sugar. Stir lightly and let it sit for 5-8 minutes until a foamy layer develops on top. This indicates that the yeast is active and ready to work its magic. If no foam appears after 10 minutes, your yeast may be inactive, and you’ll need to start with fresh yeast.
2. Combine Wet Ingredients: To the yeast mixture, add the eggs, egg yolk, remaining sugar, melted and slightly cooled butter, vanilla extract, and nutmeg (if using). Whisk until just combined, ensuring everything is well incorporated.
3. Incorporate Dry Ingredients: Switch to a dough hook attachment if using a stand mixer, or use a sturdy spoon if mixing by hand. Gradually add the flour and salt to the wet ingredients. Mix until a shaggy, 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 slightly tacky but not overly sticky. If the dough is too sticky, add flour one tablespoon at a time, kneading until you reach the desired consistency. Avoid over-kneading.
5. First Rise: Lightly grease a large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning to coat all sides. 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 crucial step allows the yeast to ferment and create the airy texture of our doughnuts.
6. Roll and Cut: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured work surface. Roll the dough out to about ½ inch thickness into a rectangle shape. Use a sharp knife or pizza cutter to cut the dough into even rectangles, approximately 5 inches long and 2.5 inches wide.
7. Second Rise: Place the cut dough rectangles onto greased baking sheets, leaving about 1.5 inches of space between each. Cover loosely and let them rise again for about 30-45 minutes, or while you preheat the oil for frying. This second rise ensures light and fluffy doughnuts.

Homemade doughnut dough being kneaded and rising in a bowl.Long John Donuts dough rolled out and cut into rectangular pieces.Long John Donuts dough pieces arranged on a baking sheet ready for the second rise.

Part 2: Creating the Vanilla Custard Filling

1. Heat Milk and Butter: In a medium saucepan, combine the milk and butter. Heat over medium heat until the mixture just begins to boil, then immediately remove from the heat to prevent boil-over. Set aside.
2. Whisk Egg Yolks and Dry Ingredients: In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture becomes pale and slightly thickened, about 2 minutes.
3. Temper the Egg Yolks: Gradually pour about ½ cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
4. Combine and Cook Custard: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture, whisking continuously. Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens significantly and coats the back of a spoon, about 3-5 minutes.
5. Flavor and Cool: Remove the saucepan from the heat and whisk in the vanilla extract or vanilla bean paste.
6. Chill the Custard: Transfer the custard to a bowl. To prevent a skin from forming, press plastic wrap directly onto the surface of the custard. Refrigerate for at least 1 hour, or until completely chilled and set.

Creamy vanilla custard filling for long john donuts in a bowl.

Part 3: Whipping Up the Chocolate Glaze

1. Melt Butter: In a medium bowl, melt the butter in the microwave or in a heatproof bowl set over a saucepan of simmering water.
2. Whisk in Cocoa and Sugar: Add the cocoa powder and confectioner’s sugar to the melted butter. Whisk until smooth and combined.
3. Add Vanilla and Milk: Stir in the vanilla extract and milk. Whisk until the glaze is smooth, glossy, and has a pourable consistency. If the glaze is too thick, add a tiny bit more milk, one teaspoon at a time, until you reach the desired consistency.

Rich chocolate glaze for homemade donuts in a bowl.

Part 4: Frying and Assembling Your Long Johns

1. Heat the Oil: Pour oil into a heavy-bottomed pot to a depth of about 3 inches. Heat over medium heat until the oil reaches 350°F (175°C) on a candy thermometer. Maintaining the correct oil temperature is crucial for perfectly cooked doughnuts.
2. Prepare Frying Station: Line a baking sheet or large plate with two layers of paper towels to drain excess oil from the fried doughnuts.
3. Fry the Doughnuts: Carefully place 1-3 dough rectangles at a time into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry for about 1.5-2 minutes per side, or until golden brown and puffed up.
4. Drain Excess Oil: Use a slotted spoon or spider strainer to remove the fried doughnuts from the oil and transfer them to the prepared paper towel-lined baking sheet to drain.
5. Cool Slightly and Fill: Let the doughnuts cool slightly for about 10 minutes before filling. Using a straw or chopstick, poke a hole lengthwise through the side of each doughnut, going about ¾ of the way in. Gently wiggle the straw in a circular motion to create a small pocket for the filling. Fill a piping bag fitted with a round tip (or use a plastic bag with a corner snipped off) with the chilled vanilla custard. Pipe the custard filling into the hole in each doughnut until generously filled.
6. Glaze and Set: Dip the top of each filled doughnut into the chocolate glaze, allowing excess glaze to drip off. Place the glazed doughnuts on a wire rack to allow the glaze to set slightly for about 15 minutes before serving.

Long John Donut dough pieces frying in a pot of hot oil.Homemade doughnuts frying to a golden brown in hot oil.Fried Long John Donuts cooling on a paper towel lined baking sheet.Creamy custard filling being piped into a Long John Donut.Long John Donuts being dipped into a bowl of rich chocolate glaze.

Essential Tools for Donut Making Success

While making doughnuts at home is easier than you might think, having a few key tools on hand will make the process smoother and ensure perfect results every time.

• Thermometer: A deep-fry thermometer is non-negotiable for frying doughnuts. It ensures your oil is at the correct temperature (350°F/175°C). Too hot, and the doughnuts will burn on the outside before cooking through. Too cool, and they’ll absorb excess oil and become greasy. Maintaining the right temperature is key to achieving perfectly cooked long johns.
• Dough Hook (for Stand or Hand Mixer): A dough hook makes kneading the dough much easier, especially if you’re using a stand mixer. It efficiently combines the ingredients and develops the gluten, reducing kneading time and effort. If you don’t have a dough hook, you can knead by hand, but a dough hook is a worthwhile investment for baking enthusiasts.
• Fine-Mesh Sieve: For the smoothest possible vanilla custard filling, a fine-mesh sieve is your best friend. Straining the custard after cooking removes any lumps or cooked egg bits, resulting in a perfectly silky and luxurious 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 doughnuts and the glazed doughnuts. It allows air to circulate around the doughnuts, preventing the bottoms from becoming soggy and helping the glaze set evenly.

Perfectly glazed Long John Donut showcasing its soft texture and creamy filling.

Make-Ahead Tips for Easy Donut Preparation

Want to get ahead on your donut making? You can prepare components in advance to streamline the process on frying day:

• Dough: Prepare the dough, knead it, and place it in a greased bowl. Cover and refrigerate for a slow overnight rise (up to 12 hours). This slow rise develops even more flavor in the dough.
• Custard: The vanilla custard can be made 3-5 days ahead of time. Ensure it’s covered with plastic wrap pressed directly onto the surface and stored in an airtight container in the refrigerator.
• Glaze: The chocolate glaze can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Gently reheat it in the microwave in short intervals (20-30 seconds) or over low heat on the stovetop until it reaches a pourable consistency again when you’re ready to glaze.

EXPLORE MORE: Craving more sweet breakfast treats? Discover our recipe for Air Fryer Cinnamon Rolls for another delicious homemade breakfast option.

Storing Your Freshly Made Doughnuts

For the best taste and texture, homemade doughnuts are best enjoyed fresh. However, if you have leftovers, here’s how to store them:

• Room Temperature: Store in an airtight container at room temperature for 1-2 days.
• Refrigerator: For slightly longer storage, refrigerate in an airtight container for 2-3 days.
• Freezer: For longer-term storage, freeze unfilled and unglazed doughnuts in an airtight container for 2-3 months. Thaw completely before filling and glazing.

DISCOVER MORE: Looking for more sweet brunch inspiration? Check out our collection of 25+ Sweet Brunch Desserts for a wide array of delicious treats.

Close up of perfectly glazed Long John Donuts.

More Delightful Breakfast Recipes to Try

Ready to expand your homemade breakfast repertoire? Explore these other delicious breakfast and brunch recipes: (Add internal links to other breakfast recipes on johnchen.net here)

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Angled photo of Long John Donuts with cream filling, smaller size for recipe card.

Long John Doughnuts Recipe Card

By Dalya Rubin

This homemade Long John Doughnuts recipe is your step-by-step guide to making perfect doughnuts every time. Enjoy fluffy, bakery-style long johns filled with creamy vanilla custard and topped with easy chocolate glaze from the comfort of your home!

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 Doughnuts
Calories: 470 kcal

Ingredients

Doughnuts

• 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

1. Warm milk in the microwave for 20-30 seconds until lukewarm.
2. Pour warm milk into a large bowl, add yeast and 1 tbsp sugar. Stir and let sit 5-8 mins until foamy.
3. Whisk in eggs, egg yolk, remaining sugar, melted butter, nutmeg, vanilla until combined.
4. Switch to dough hook, mix in flour and salt until tacky-sticky dough forms.
5. Knead dough on floured surface until smooth (1-2 mins), adding 2-3 tbsp flour if too sticky.
6. Grease a bowl, place dough, cover, and let rise in warm place 1-1.5 hrs until doubled.
7. While rising, make custard filling (recipe follows).
8. Grease two baking sheets.
9. Punch down risen dough, transfer to floured surface. Roll to ½” thick rectangle.
10. Cut into 17×10-inch rectangle, then cut horizontally, then into 5”x2.5” rectangles.
11. Place dough rectangles on baking sheets, 1 ½ inches apart. Reroll scraps.
12. Let dough rise slightly while preheating oil.

Fry The Doughnuts

1. Fill a heavy pot halfway with oil. Heat over medium to 350°F (candy thermometer).
2. Line plate/baking sheet with paper towels.
3. Carefully lower 1-3 donuts at a time into hot oil. Fry 1 ½ mins per side, until golden brown.
4. Transfer cooked donuts to paper towels to drain.

Fill The Doughnuts

1. Cool donuts for 10 mins. Fill with cold custard.
2. Use straw to poke hole in side of each donut, shimmy to widen.
3. Pipe custard into hole using piping bag.

Glaze The Doughnuts

1. Whisk glaze ingredients in large bowl until smooth.
2. Dip top of filled donut into glaze. Place on rack to set 15 mins.
3. Enjoy immediately!

Make The Custard

1. Heat milk and butter in saucepan over medium until boiling. Remove from heat.
2. In bowl, whisk egg yolks, sugar, cornstarch, salt until pale (2 mins).
3. Slowly pour ½ cup hot milk into egg mixture, whisking.
4. Stream in remaining milk, whisking.
5. Pour back into saucepan. Whisk over medium heat 3-5 mins until thick.
6. Remove from heat, whisk in vanilla.
7. Transfer to bowl, cover with plastic wrap pressed on top, cool 15 mins room temp, then refrigerate 1 hour.

Recipe Notes

• Quickly warm eggs by placing in bowl of hot tap water for 5 mins.
• Strain custard through sieve to remove lumps if overcooked.
• Use Hershey’s cocoa powder for glaze.
• Make glaze 1-2 days ahead, reheat to dip.
• Use thermometer for easier frying.

Nutrition

Calories: 470kcal

Keyword: Homemade Doughnuts, Long John Doughnuts

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