Long Johns Recipe
Long Johns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + rising Cook: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + rising Cook: 30 min.

Ingredients

  • 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 vanilla extract
  • 1/8 teaspoon salt

Directions

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 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.
Originally published as Long Johns in Best of Country Breads 2000, p96

  • 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 vanilla extract
  • 1/8 teaspoon salt
  1. 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.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; roll into a 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.
  4. 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.
Originally published as Long Johns in Best of Country Breads 2000, p96

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Reviews forLong Johns

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MY REVIEW
jeannetteknudsen User ID: 964088 37368
Reviewed Nov. 1, 2014

"The oil temp. that the recipe calls for is way too hot. The first batch got over-cooked in a very short time. I turned it down to 375 and it was better. I don't know if I did something wrong but mine came out greasy. They were OK tasting the first day but by the next day they were gross tasting and I threw them away. I stored them in the fridge overnight and warmed them in the microwave then frosted them. The frosting is wonderful tasting though. I will try a different doughnut recipe and use this frosting recipe."

MY REVIEW
angela32 User ID: 3084463 37367
Reviewed Mar. 1, 2014

"YIUM!"

MY REVIEW
MPrinke User ID: 3263208 105455
Reviewed Feb. 1, 2010

"I also made jelly filled by placing one circle over a circle with filling in the center. Absolutely fantastic the orginial way and making filled."

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