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Long Johns

Long Johns

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DONNAE3

These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
  2. Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
  3. Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
  4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
  5. To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.
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Reviews

DSLAUGH
31
5/11/2006

I was looking for the long johns with the cream filling. However, I figured I'd try these and attempt to squirt some stuffings into it. Mine came out a little too dense for that, but as far as doughnuts go, they were good, especially with chocolate frosting. They could stand to have been wider to keep from rolling to the heavy side in the oil.

T Jones
25
10/6/2010

The first batch we followed recipe exactly. They turned out like cinnamon sticks. The 2nd time we let rise 3x size and cut wider and they turned out right. We find the glaze sticks better if you wait till they are a few hours cooled. Flavor is wonderful, even a bite without glaze is tasty. Better than store bought by far. I have attached photo.

jackie48846
15
1/25/2010

OMG, I pulled up this recipe while looking for a donut recipe and decided to give it a try even though there was no photo for me to know what I was really making.They are WONDERFUL.soft,cakie,delicate.I glazed half of the batch and frosted the top of half,My family just loved them.I will definetely be using this recipe ALOT>