How to Make Long John Doughnuts

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Long Johns are those wonderful doughnuts named after their long shape. Often they have frosting on the outside and a wonderful burst of filling on the inside. Long time fans of Long John doughnuts know they come with different flavors inside to give an element of surprise. Make these delightful doughnuts at home for a special treat.

Raised Doughnut Dough

  • Melt shortening in boiling water in a large bowl. Allow it to cool until it's lukewarm then add in the canned milk.

  • Dissolve dry yeast in warm water in a small bowl and set aside. While the yeast is activating, beat the eggs in another small bowl.

  • Add the bowls of yeast water and the eggs to the large bowl and sprinkle in nutmeg, sugar and salt. Thoroughly mix all ingredients and then slowly add flour. Continue to mix as you add the flour.

  • Knead the doughnut dough for several minutes, but do not overwork it as will become tough. Place the dough back in the large bowl, but spray the bowl and top of dough with non-stick spray to keep it from sticking. Cover the dough with a towel and allow it to rest for 10 minutes.

  • Take a ball of dough out and roll it with a rolling pin until it's 1/4-inch thick. Cut the dough into thin strips, about 1 x 6 inches. Place the strips on waxed paper or another surface sprayed with non-stick spray. Allow these strips to rise until they double in size.

  • Fry the doughnuts in hot oil, and drain them on paper towels. Make sure to allow enough time for the doughnuts to cool completely before attempting to fill them or top them with frosting.

Bavarian Cream Filling

  • Place cold milk in a large saucepan and dissolve some unflavored gelatin. Heat the mixture over medium heat until simmering, stirring frequently.

  • Whisk egg yolks into a little sugar until the mixture is a pale yellow color. Slowly add the egg and sugar mixture to simmering milk, using the whisk to stir. It is important to slowly add the mixture and whisk at the same time to ensure the uncooked eggs do not scramble when they hit the heat of the milk.

  • Heat the mixture over medium to medium-low heat stirring constantly, until it has a smooth (not grainy) consistency and thickens, about 3 minutes.

  • Transfer the mixture over to a large bowl, and set it aside to allow it to cool slightly. Stir the mixture occasionally and test the temperature until it is warm, not hot.

  • Use an electric mixer and beat several egg whites until they have a foamy consistency. Add a sprinkling of sugar and vanilla and continue beating, occasionally lifting the beaters up until the egg whites create soft peaks.

  • Fold the egg whites into the warm milk mixture using a spatula, being careful not to crush the egg whites. Chill the entire bowl until the mixture thickens.

  • Split the cooled Long John doughnuts in half or make a hole lengthwise, using the handle of a long wooden spoon and fill the doughnuts with the chilled Bavarian Cream. Sprinkle the top of the Long John doughnuts with sugar and place the finished doughnuts into the refrigerator until ready to eat.

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