Long Johns Recipe - Allrecipes.com
Long Johns Recipe
  • READY IN ABOUT hrs

Long Johns

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 doughnuts Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 6 mins
  • READY IN 1 hr 31 mins
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Jun 10, 2007

The were a bit dense. If I make the recipe again, I'll allow more time for rising and I'll add more spice. The nutmeg has great flavor but next time I think I'll add a little mace or allspice, too.

 

10 Ratings

Oct 06, 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.

 
Jan 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>

 
Aug 10, 2010

these are just like down town . but I found that you must spray your wax paper with pam or what ever. if you don't you will never get them off the wax paper without tearing them apart. also the frosting is great but I used only 1 tsp. of maple flavoring and that was perfect.after rolling out the dough I used a pizza cutter to cut them and that worked perfect.

 
Jul 14, 2007

Found them to be dense, needs to proof longer. Good when dipped in hot syrup and coated with coconut.

 
Aug 06, 2012

These did not work for me. I tried everything to get them to rise. They were like sticks. Sure wanted them to turn out, as my hubby loves long johns, and this is the only recipe I have found.

 
Oct 26, 2010

These were delicious and made a lot!! I loved how easy the dough was to roll out. Will definitely keep this recipe. Thanks!!

 

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Nutrition

  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 42.6 g
  • 66%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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