[X]

Home > Recipes > Classic Long Johns

Classic Long Johns Recipe

Classic Long Johns Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

“I came across the recipe for these wonderful raised doughnuts many years ago. I remember Mom making some similar to these. You can frost them with maple or chocolate glaze, then top with chopped nuts, jimmies, toasted coconut or sprinkles.” —Ann Sorgent, Fond du Lac, Wisconsin

[X]

Rate Classic Long Johns Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Classic Long Johns Recipe

Prep: 30 min. + rising Cook: 5 min./batch + cooling

Yield: 24 Servings

30 5 35

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup half-and-half cream
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour
Oil for deep-fat frying
MAPLE FROSTING:
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon half-and-half cream
1/8 teaspoon maple flavoring
1 cup confectioners' sugar
CHOCOLATE FROSTING:
2 ounces semisweet chocolate, chopped
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons boiling water
1 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the cream, sugar, shortening, egg, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Turn onto a lightly floured surface; roll each half into a 12-in. x 6-in. rectangle. Cut into 3-in. x 2-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°. Fry long johns, a few at a time, until golden brown on both sides. Drain on paper towels.
For maple frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in cream and maple flavoring. Add the confectioners' sugar; beat for 1 minute or until smooth. Frost cooled long johns.
For chocolate frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in remaining ingredients. Spread over cooled long johns; let stand until set. Yield: 2 dozen.

Nutritional Facts 1 long john equals 203 calories, 9 g fat (3 g saturated fat), 17 mg cholesterol, 119 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Classic Long Johns in Taste of Home April/May 2011, p48

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Classic Long Johns

Classic Long Johns

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Nov. 16, 2011 by Katilee3

The dough did not turn out. It was flat and didn't taste good.

Reviewed on Sep. 15, 2011 by khull2

Thought this recipe was good. They didn't rise as much as I thought they would. The nutmeg is something you have to get used to. It's a different taste.

Reviewed on Apr. 14, 2011 by cmartinoni

The best

Reviewed on Apr. 02, 2011 by tracy977

Mine didn't rise hardly at all, but they still turned out pretty good! The nutmeg gives it a pleasant yet unexpected taste. We preferred ours plain or dusted with powdered sugar rather than w/frosting.

Reviewed on Mar. 24, 2011 by vrstein

I made these this evening, and I used Crisco shortening to Deep Fry them in. They were really good. I would make these again, they didn't seem greasy at all.Thanks for the great recipe. You don't know how long I have wanted a good donut recipe. I will be making them again. Thanks, Viv