Long John Donut Recipe
A classic American bakery-style yeasted donut with a soft, pillowy rectangular shape and a thick, glossy chocolate glaze. Made with enriched dough that rises twice for maximum lightness and flavor, then fried to golden perfection. Worth every minute of the process.
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup whole milk, warmed
- 2 large eggs, room temperature
- ¼ cup granulated sugar
- 1 salt
- 3 unsalted butter, softened
- Neutral oil for frying
- 1½ cups powdered sugar
- 3 cocoa powder (Dutch-process preferred)
- 2 unsalted butter, melted
Instructions
- Proof yeast in warm milk with a pinch of sugar for 10 minutes until foamy
- Mix in eggs, sugar, and salt. Add flour gradually and knead until smooth, 8 to 10 minutes
- Add softened butter in pieces and knead until fully incorporated
- Rise in oiled bowl, covered, for 1 to 1.5 hours until doubled
- Roll dough to ½ inch thick and cut into 4x1.5-inch rectangles
- Second rise on floured baking sheet for 30 to 45 minutes
- Fry in 350 to 375°F oil for 1.5 to 2 minutes per side until golden. Drain on wire rack
- Whisk glaze ingredients, dip tops of cooled donuts, and let set for 15 minutes
Video
Notes
- Make the dough the night before and refrigerate after the first rise for even better flavor
- Store finished donuts airtight at room temperature for up to 2 days. No fridge
- For filled long johns, slice horizontally and pipe in whipped cream before glazing