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Long Johns

 Long Johns
The tattered recipe in my files is a good indication of how popular these doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe.
30 ServingsPrep: 15 min. + rising Cook: 30 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt


  • In a large bowl, dissolve yeast in warm water. Add milk, butter,
  • sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in
  • enough flour to form a soft dough.
  • Do not knead. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; roll into a

2 of 2

Long Johns (continued)

Directions (continued)

  • 12x8-in. rectangle. Cut into 3x1-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-fat fryer, heat oil to 400°. Fry
  • doughnuts, a few at a time, until golden brown on both sides. Drain
  • on paper towels. Combine glaze ingredients. Dip tops in glaze while
  • warm. Yield: 2-1/2 dozen.