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Chocolate Long John Recipe

American · Dessert · 50 min total

A classic yeast-raised donut filled with vanilla custard and topped with rich chocolate glaze. This homemade version is soft, pillowy, and irresistible.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1 cup vanilla pudding or pastry cream
• 2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let stand 5-10 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Mix until a soft dough forms.
3. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Punch down dough and roll out to 1/2-inch thickness. Cut into 4x2-inch rectangles. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
5. Heat 2 inches of oil in a deep pot to 350°F. Fry donuts in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
6. Let donuts cool slightly. Using a piping bag fitted with a small tip, inject about 1 tablespoon vanilla pudding into the side of each donut.
7. For glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. Dip the top of each donut into the glaze. Let set on a wire rack.

Tips

• Fill donuts just before serving to keep them crisp.
• Glaze can be thinned with extra milk if needed.
• Store in an airtight container for up to 1 day.

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