Decadent Homemade Long Johns Donuts Recipe

This homemade Long Johns Donuts recipe is your ultimate guide to creating donut perfection every single time. Imagine biting into a fluffy, melt-in-your-mouth pastry, filled with a luscious creamy vanilla custard and topped with an easy, rich chocolate glaze. These donuts are just like your favorite donut shop’s, but here’s the best part – you can enjoy them without even changing out of your pajamas!

Long Johns Donuts Recipe

The delightful nostalgia and warm, comforting feelings that come from enjoying weekend treats like classic donuts are simply unmatched. And guess what? Making chocolate long johns in the comfort of your own kitchen is much easier than you might think! Having the right tools on hand just makes the process even smoother and more enjoyable.

The yeasted dough is surprisingly easy to handle, and the kneading process is key to achieving that incredibly tender and light texture we all crave in a perfect donut. While the dough is proofing and rising to airy perfection, you can whip up the creamy, rich custard filling. Once the long john pastries are fried to a beautiful golden brown and slightly cooled, they’re ready to be generously filled, dipped in a simple yet divine chocolate glaze, and then, the best part, ready to devour!

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Close-up of a decadent Long John Donut showcasing its creamy filling and rich chocolate glaze.

Ingredients for Perfect Fried Donuts

Long Johns Donut Dough

Whole Milk, Eggs, Egg Yolk, and Butter – This quartet of rich ingredients is the foundation of a soft, luxurious dough that makes truly delicious homemade donuts.
Active Dry Yeast – It’s crucial to check the expiration date on your yeast. Inactive yeast simply won’t allow your dough to rise, so freshness is key!
Granulated Sugar – Sugar plays a dual role here: it feeds the active yeast, helping it to activate and do its rising magic, and it also lends a subtle sweetness to the finished pastry.
Vanilla Extract, Ground Nutmeg, and Salt – A touch of vanilla and a hint of nutmeg work wonders in adding flavor complexity and depth to the dough. While they’re technically optional, these additions elevate the taste and aroma, and I highly recommend including them!
All-Purpose Flour** – Accurate flour measurement is absolutely crucial for achieving the perfect dough consistency. The best technique is to lightly spoon the flour into your measuring cup and then level it off with the flat edge of a knife or spatula. This prevents the flour from becoming compacted in the cup, ensuring you use the correct amount.
Canola or Vegetable Oil for Frying – When it comes to frying, you’ll need a neutral-flavored oil that can safely reach and maintain a temperature of 350-400°F. Both canola and vegetable oil are excellent choices for frying donuts.

Vanilla Custard Donut Filling

Whole Milk – For a truly decadent custard, whole milk is the way to go. Custard is essentially a cooked pudding, and for the thickest, richest result that will beautifully fill your donuts and hold its shape, higher fat milk is preferable. Lower-fat milk might result in a thinner, less stable custard.
Butter – Butter adds richness and a silky smooth texture to the custard.
Egg Yolks – This recipe calls for only the yolks of the eggs. Don’t discard the whites! They are perfect for making a healthy egg white omelet or for adding a frothy element to cocktails like a classic pink gin sour.
Granulated Sugar – Sugar provides the necessary sweetness to balance the richness of the custard.
Cornstarch – Cornstarch is the thickening agent that gives custard its signature velvety texture. It’s lighter than flour and creates a beautifully smooth, non-grainy filling.
Salt – A pinch of salt enhances the flavors of all the other ingredients in the custard, creating a more balanced and nuanced taste.
Vanilla Extract or Vanilla Bean Paste – Vanilla is the star flavor in this classic donut filling. However, feel free to get creative and experiment with other flavorings! Maple extract, almond extract, or even coconut extract can all create delicious and unique custard variations.

Chocolate Donut Glaze

Unsalted Butter – The inclusion of butter in this glaze is what gives it a wonderful richness and also helps it to set slightly as it cools on the donuts, creating that perfect balance of soft glaze and satisfying bite.
Cocoa Powder – For a classic, deep chocolate flavor in the glaze, Hershey’s Cocoa powder is my go-to choice. It delivers that iconic, nostalgic chocolate taste we all love. Are you more of a vanilla frosting fan? You can easily swap out the chocolate glaze for the vanilla glaze recipe from my Cinnamon Roll Peach Cobbler – it’s unbelievably delicious!
Confectioner’s Sugar – Also known as powdered sugar, confectioner’s sugar is essential for a smooth glaze because it dissolves seamlessly into the melted butter, creating a super silky and beautifully shiny finish.
Vanilla Extract – Vanilla and chocolate are a classic flavor pairing for a reason – they simply enhance each other! Adding a touch of vanilla extract to the chocolate glaze will make the chocolate taste even richer, deeper, and more decadent.
Whole Milk – The creamy richness of whole milk is crucial for achieving the right consistency in the glaze, ensuring it’s not too thin and runny. If you’re using 2% milk, start by reducing the amount to about 5 tablespoons and add more gradually, only if needed, to reach the perfect dipping consistency.

Ingredients laid out for making homemade Long John Donuts recipe.

How to Make Long Johns Donuts

How to Make Donut Dough

Begin by warming the milk to a lukewarm temperature, then dissolve the yeast and sugar in it, allowing the mixture to activate.
In a separate bowl, whisk together the remaining dough ingredients (except for flour and salt) with the yeast mixture until just combined.
Switch to a dough hook attachment on your mixer and gradually incorporate the flour and salt, mixing until a slightly sticky dough forms.
Knead the dough until it becomes smooth and loses its stickiness.
Transfer the kneaded dough to a lightly oiled bowl, cover it, and let it rise in a warm environment for 1 to 1.5 hours, or until doubled in size.
Once risen, gently roll out the dough on a lightly floured surface and cut it into classic rectangular long john shapes.
Allow the cut donuts to proof and rise again while you’re heating up the oil for frying.

Prepared Long John Donuts dough arranged on a baking sheet ready for the second rise.

How to Make Vanilla Custard Donut Filling

In a saucepan, bring milk and butter to a simmer over medium heat. Remove from heat just as it starts to boil and set aside.
In a separate mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until well combined and slightly pale.
Temper the egg mixture by slowly pouring in the warm milk and butter mixture while continuously whisking until fully incorporated.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until the custard thickens to your desired consistency.
For an ultra-smooth custard, strain it through a fine-mesh sieve. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely.

Chocolate Icing for Donuts

In a large bowl, whisk together all the chocolate glaze ingredients until you achieve a smooth and glossy icing.
Set aside the prepared glaze in a bowl that’s wide enough to easily dip a donut.
Keep the glaze at room temperature as you fry and fill the donuts, ensuring it’s ready for dipping once the donuts are prepared.

Rich and glossy homemade chocolate glaze, perfect for dipping Long John Donuts.

How to Fry Donuts

Pour oil into a heavy-bottomed pot, filling it about halfway. Heat the oil over medium heat until it reaches a stable temperature of 350°F (175°C), using a thermometer to monitor.
While the oil is heating, prepare baking sheets by lining them with a double layer of paper towels to absorb excess oil from the fried donuts.
Once the oil is at temperature, carefully lower the donut dough into the hot oil one at a time using a slotted spoon. Fry each donut for about 1-2 minutes per side, until golden brown and cooked through.
Remove the fried donuts with the slotted spoon and place them on the prepared paper towel-lined baking sheets to drain and cool slightly.
Once the donuts are cooled enough to handle, use a straw or piping tip to create a hole lengthwise through each donut. Gently wiggle the straw to enlarge the opening to make room for the custard filling.
Fill a piping bag fitted with a round tip with the vanilla custard. Pipe a generous amount of custard into the hole of each donut until nicely filled.
Dip the top of each custard-filled long john into the chocolate glaze, letting any excess drip off. Place the glazed donuts on a wire rack to allow the glaze to set and dry slightly.

A Long John Donut being expertly dipped into a bowl of smooth chocolate glaze.

Helpful Tools for Donut Making

Making homemade donuts might seem like a daunting task, but with a few user-friendly tools and my straightforward, easy-to-follow steps, you’ll be turning out perfect long johns like a seasoned pro in no time!

Thermometer – A reliable thermometer is absolutely essential for frying perfect homemade long johns. Maintaining the correct oil temperature is crucial. If the oil is too hot, the donuts will brown too rapidly on the outside while remaining undercooked in the center. Conversely, if the oil is not hot enough, the donuts will end up absorbing excess oil, becoming greasy by the time they’re fully cooked. Aim to keep your oil temperature consistently around 350°F (175°C), adjusting your stovetop heat as needed throughout the frying process.

Dough Hook – If you own a stand mixer, it most likely came equipped with a dough hook attachment. You can also find dough hooks designed for use with hand mixers! Using a dough hook is a game-changer. It efficiently incorporates all the dough ingredients, significantly reducing manual kneading time and effort.

Sieve – While making custard isn’t overly complicated, using a fine-mesh sieve to strain your custard is a pro tip that guarantees a perfectly smooth, lump-free filling. This step ensures you eliminate any accidentally overcooked or slightly lumpy bits, resulting in a velvety smooth homemade donut filling. These sieves are incredibly versatile kitchen tools. Beyond custard, they’re perfect for sifting dry ingredients in baking and for dusting powdered sugar over treats like French toast.

Wire Rack – A wire rack is indispensable for both cooling your freshly fried donuts and setting the glaze. Placing the donuts on a wire rack allows air to circulate freely around them, which prevents the bottoms from becoming soggy and also speeds up the cooling process. When glazing, the wire rack allows any excess glaze to neatly drip down the sides, ensuring a perfectly coated donut without a sticky puddle underneath.

A single, delectable Long John Donut with a generous coating of rich chocolate glaze.

Can I Prepare Things Ahead of Time?

Absolutely, YES! To streamline the donut-making process, you can prepare several components in advance. Here’s how to prep the dough, custard, and glaze, so you can simply fry, fill, and glaze on donut day:

Dough – You can prepare the dough, knead it, and then place it in a large, covered bowl in the refrigerator to rise slowly overnight. Cold proofing the dough develops deeper flavors. Aim to use the dough within about 12 hours of making it for best results.

Custard – The vanilla custard filling can be made 3-5 days ahead of time. To store, press a layer of cling wrap, parchment paper, or wax paper directly onto the surface of the custard to prevent skin from forming, and keep it 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. When you’re ready to glaze your donuts, simply warm the glaze gently in the microwave in short 20-30 second intervals until it reaches a smooth, pourable consistency.

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How to Store Homemade Donuts

For the best taste and texture, fresh homemade donuts are best enjoyed within a few days of making them. Store them in an airtight container to maintain freshness. You can keep them at room temperature for 1-2 days, refrigerate them for 2-3 days to extend their shelf life, or freeze them for longer storage up to 2-3 months. If freezing, allow them to thaw at room temperature before enjoying.

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Close-up of a decadent Long John Donut showcasing its creamy filling and rich chocolate glaze.

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Angled view of Long John Donuts filled with creamy custard, showcasing their inviting appearance.

Long Johns Donuts

By Dalya Rubin

This homemade Long Johns Donuts recipe is your step-by-step guide for perfect donuts every time. Made with a creamy vanilla custard, and an easy chocolate glaze, the pastry comes out fluffy just like your favorite donut shop’s, but bonus – you never have to get out of your pajamas!

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 50 minutes mins
Cook Time 20 minutes mins
Inactive Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 40 minutes mins

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 out the dough
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 bowl in the microwave for 20-30 seconds, or until warm to the touch (but not boiling).
Pour the warmed milk into a large mixing bowl (or electric stand mixer bowl) and add the yeast and 1 tablespoon sugar. Lightly stir together with a fork (or whisk) and let sit for 5-8 minutes until foamy. If the mixture doesn’t become foamy after 10 minutes, discard and make a new batch of milk-sugar-yeast mixture.
With the whisk attachment (or handheld whisk) mix in the eggs, egg yolk, remaining sugar, melted butter, nutmeg, vanilla extract just until combined.
Switch to a dough hook and mix in the flour and salt until a tacky-sticky dough forms.
Sprinkle flour on your counter. Knead the dough on the counter until smooth, adding up to 2-3 tbsp extra flour if the dough is too sticky. No need to overwork the dough; 1-2 minutes of kneading is perfect.
Grease a large bowl with some oil or cooking spray. Transfer the smooth ball of dough to the bowl and cover with plastic wrap or a towel. Let rise at room temperature in a warm/room temperature place for about 1 to 1 1/2 hours or until the dough has doubled in size. You can also place the plastic-wrap-covered bowl in the fridge overnight if you want to fry the donuts the next day.
****While the donuts rise, prepare the custard filling, recipe below!***
Grease two baking sheets with baking spray or cooking spray.
Once the dough has risen, transfer the dough, lightly punch it down and transfer to a floured work surface. Sprinkle the dough with a bit of flour. Roll into a ½” thick rectangle.
Cut the rectangle with a sharp knife so it measures about 17-inches wide by 10-inches tall.
Cut the dough down the middle horizontally. Then, cut each half of the dough into 5”x2.5” rectangles. Place dough rectangles onto the prepared baking sheets, with at least 1 ½ inches apart. Reroll any dough scraps and cut into the same size rectangles.
Allow dough to rise slightly while you preheat the oil (oil directions below).

Fry The Donuts

Add enough oil to a heavy-bottom large pot to fill it halfway. Heat over a medium flame until the oil reaches 350°F on a candy thermometer or instant read thermometer. It can take 8-15 minutes to heat up. While the oil heats up, line a plate, baking rack or baking sheets with two layers of paper towels to set the donuts onto later.
Once the oil is hot, fry the donuts: Carefully use a slotted spoon to lower 1 donut at a time into the hot oil (adding up to 3 donuts per batch) and fry for about 1 ½ minutes on each side, or until each side is a golden brown color.
Transfer cooked donuts with the slotted spoon to the prepared paper-towel lined pan/plate. Continue frying batches of donuts until they’re all cooked.

Fill The Donuts

After the donuts have cooled slightly for 10 minutes, fill each donut with the cold custard.
Use a straw to poke a hole in the side of each donut and push it ¾ of the way into the rectangular donut. I like to lightly shimmy the straw around once in the donut in a circular motion to open up the center of the donut to accommodate more filling. Then, fill a piping bag with the custard and pipe it into the punctured hole on the side of the donut.

Glaze The Donuts

Whisk all Chocolate Glaze ingredients together in a large bowl until smooth and silky.
Dip the top of each filled donut into the chocolate glaze, then place it back onto the baking rack or plate to set for 15 minutes.
Enjoy right away!

Make The Custard

To a medium saucepan, add the milk and butter. Bring to a boil over medium heat. Once it begins to boil, immediately turn off the heat, remove from the heat and set aside, otherwise it will boil over.
In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until light and pale, about 2 minutes.
Slowly pour in about 1/2 cup of the hot milk mixture, whisking until incorporated.
Slowly stream in the remaining milk mixture as you whisk everything together.
Pour everything back into the now-empty saucepan and whisk over a medium heat until it becomes thick, about 3-5 minutes.
Turn off the heat and whisk in the vanilla extract.
Transfer the pastry cream to a bowl, cover with plastic wrap, press it right onto the cream, and cool for 15 minutes at room temperature, then refrigerate for 1 hour.

Notes

To bring eggs to room temperature quickly, run sink water until it is hot-warm. Then fill a bowl with the hot sink water, and place the whole eggs in it to sit for 5 minutes. Drain the water and crack the eggs as usual when ready to use.
If any bits of the custard overcook and become browned, be sure to push the custard through a fine mesh sieve instead of just transferring it into a bowl. Once you “strain” the custard, you should be left with all the delicious custard pushed through the sieve into a bowl, and discard the browned bits left behind in the sieve.
I like to use Hershey’s cocoa powder for the glaze recipe.
If you want to make the chocolate glaze 1-2 days in advance, you can! Simply prepare it, then store it covered in the fridge. Reheat slightly in a pot or in the microwave for 20-30 seconds to loosen the glaze and make it a dipable consistency again.
This thermometer makes frying so much easier and less messy!

Nutrition

Calories: 470kcal

Keyword Homemade Donuts, Long John Donuts

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