For years, the iconic phrase “Time to make the doughnuts” might have floated by unnoticed, but the idea of crafting homemade doughnuts? That’s always been irresistible. Inspired by fellow food enthusiasts and their shared doughnut challenge, the question wasn’t if I’d dive into doughnut-making again, but what kind of doughnut to create. While fancy flavors have their place, sometimes it’s the simple, nostalgic treats that truly call to us. For me, that childhood craving always circles back to the humble yet utterly satisfying: chocolate Long Johns.
It turns out, the love for long johns might just be a regional secret. While you can find chocolate-covered bars or cream-filled round doughnuts in many places, the specific magic of a long john – that perfect balance of fluffy, yeasted dough, a generous stripe of chocolate frosting, and often a creamy filling – is surprisingly elusive outside certain areas. Growing up, these were a staple, a go-to treat. Now, living far from those familiar bakeries, long johns have joined the ranks of “unavailable cravings,” alongside other regional favorites.
So, for this baking adventure, the mission was clear: conquer Alton Brown’s yeasted doughnut recipe and transform a batch into homemade long johns. It was a personal quest to satisfy that specific craving. While some might not immediately grasp the allure of a long john, for those in the know, the appeal is undeniable.
Venturing into yeasted doughnuts for the first time felt like stepping into a new baking territory, but the dough proved surprisingly easy to work with. Starting early in the day meant we enjoyed freshly made doughnuts for a very early brunch – a testament to the speed and ease of this recipe for homemade yeasted treats. The quest for doughnut perfection isn’t without its small hurdles. Getting the frying temperature just right to avoid any hint of greasiness is still a learning curve. A deep fry thermometer, or perhaps even a dedicated fryer, might be the next step in the pursuit of doughnut mastery. Even halving the recipe yielded a delightful bounty: ten classic round doughnuts, three long johns, and a scattering of doughnut holes. Everything was generously dipped in a luscious homemade chocolate glaze – thick, glossy, and perfectly behaved.
For the crucial creme filling of the long johns, the goal was to recreate that specific, non-dairy, sugary-fat concoction reminiscent of childhood favorites. A promising recipe was selected, aiming for that light, fluffy frosting interior. While the first attempt resulted in a slightly gritty texture despite extensive mixing, it was undeniably close. Close enough to bridge the gap until the next trip back to long john territory, and definitely close enough to curb any lingering resentment towards local bakeries that, while delicious, just don’t offer that specific rectangular, filled delight. And on a final note, a point of personal doughnut pride: still a Krispy Kreme virgin, and not necessarily in a hurry to change that!
Yeasted Doughnuts Recipe
Ingredients:
- 3/4 C milk
- 1 1/4 oz vegetable shortening
- 1 package instant yeast
- 3 T warm water (95 to 105 degrees F)
- 1 egg, beaten
- 2 T sugar
- 3/4 tsp salt
- 1/2 tsp freshly ground nutmeg
- 12 ounces all-purpose flour, plus more for dusting
- Peanut or vegetable oil, for frying
Instructions:
- Warm Milk and Shortening: In a medium saucepan, heat milk over medium heat until just warm enough to melt shortening. Place shortening in a bowl and pour warmed milk over it. Set aside to cool to lukewarm.
- Activate Yeast: In a small bowl, sprinkle yeast over warm water and let dissolve for 5 minutes.
- Combine Wet Ingredients: Pour yeast mixture into the large bowl of a stand mixer. Add the lukewarm milk and shortening mixture, beaten egg, sugar, salt, and nutmeg.
- Incorporate Flour: Using the paddle attachment, add half of the flour. Combine on low speed until incorporated, then increase to medium and beat until well combined. Add remaining flour, starting on low speed and then increasing to medium, beat well.
- Knead Dough: Switch to the dough hook attachment. Knead on medium speed until dough pulls away from the bowl and becomes smooth, about 3-4 minutes.
- First Rise: Transfer dough to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Shape Doughnuts: On a well-floured surface, roll out dough to 3/8-inch thick. Cut out rounds using a 2 1/2-inch doughnut cutter and 7/8-inch ring for centers. For long johns, cut rectangles.
- Second Rise: Set doughnuts on a floured baking sheet, cover lightly, and let rise for 30 minutes.
- Fry Doughnuts: Preheat oil in a deep fryer or Dutch oven to 365 degrees F. Gently place doughnuts in oil, 3-4 at a time. Cook for 1 minute per side.
- Cool: Transfer to a cooling rack placed in a baking pan. Cool for 15-20 minutes before glazing or filling.
- Fill (for Long Johns): If filling, cut a pocket in cooled long johns and pipe in creme filling.
Source: Adapted from Good Eats, with Alton Brown.
Chocolate Doughnut Glaze Recipe
Ingredients:
- 1/4 C unsalted butter
- 2 T whole milk, warmed
- 1 1/2 tsp light corn syrup
- 1 tsp vanilla extract
- 2 oz bittersweet chocolate, chopped
- 1 C confectioners’ sugar, sifted
Instructions:
- Melt Wet Ingredients: Combine butter, milk, corn syrup, and vanilla in a medium saucepan. Heat over medium heat until butter is melted.
- Melt Chocolate: Reduce heat to low, add chopped chocolate, and whisk until melted and smooth.
- Add Sugar: Turn off heat, add sifted confectioners’ sugar, and whisk until smooth.
- Glaze Doughnuts: Place mixture over a bowl of warm water to keep warm. Dip doughnuts immediately and allow glaze to set for 30 minutes before serving.
Source: Adapted from Good Eats, with Alton Brown.
Creme Filling Recipe
Ingredients:
- 1/2 C shortening (vegetable shortening recommended)
- 1/2 C confectioners’ sugar
- 1/2 C granulated sugar
- 1/2 tsp vanilla extract
Instructions:
- Whip Shortening and Sugars: Using an electric mixer, whip shortening, confectioners’ sugar, and granulated sugar in a medium bowl until creamy and no longer gritty, about 5-10 minutes.
- Add Vanilla: Stir in vanilla extract.
- Fill Long Johns: Pipe or spoon into cooled long john doughnuts.
Source: Adapted from AllRecipes.
