Longjohns

Longjohns are the bar-shaped cousin of the glazed doughnut, famous in Midwestern diners and roadside bakeries. This version uses a rich yeast-raised dough made with evaporated milk and vegetable shortening for extra tenderness, then gets fried and topped with a cooked maple-brown sugar frosting that sets firm as it cools.

The dough uses three packages of yeast, which sounds excessive until you taste the lift. The quick rise and fine crumb are what distinguish a longjohn from a denser doughnut.

A short 10-minute rest before rolling and a full hour after cutting is the double-proof that gives these their pillowy structure. Don’t rush either step.

The frosting is a proper boiled version, not a simple glaze. Butter, brown sugar, and cream simmered for three minutes create a caramel-like base that, once beaten with powdered sugar, spreads like fudge icing and holds its shine.

Pro Tips

• Keep oil temperature steady at 375°F (190°C); dropping fast by adding too many at once leads to greasy doughnuts.
• Place dough strips raised-side-down in the oil first so the top stays pretty for frosting.
• Cool slightly before frosting; hot doughnuts melt the icing into a thin glaze instead of holding a thick coat.
• Let frosted longjohns sit 10 minutes for the icing to set before stacking.

Variations

• Replace the maple flavoring with vanilla for a classic sugar-glazed version.
• Fill with pastry cream or jam using a piping bag before frosting.
• Dip in chocolate ganache instead of maple frosting for a chocolate longjohn.