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Long John (doughnut)
Long John (doughnut)
Long John (doughnut)
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Long John (pastry)
A Minnesotan Long John with maple icing
Long John with maple frosting
(maple bar doughnut)
Alternative namesCream stick, filled stick, chocolate bar, maple bar
TypePastry
Main ingredientsDough, and glaze or icing
Other informationMay be called an "éclair", but has yeast-risen dough
A Long John with sprinkles from Minnesota
A cream-filled maple bar doughnut (filled with custard)

A Long John (also known as a bar, éclair, or finger doughnut) is a bar-shaped, yeast risen[1] doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. Names for the doughnut are highly regional, with the term Long John used frequently in the Midwestern U.S.,[2] Canada, and Texas.[3]

In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream).[4] The éclair has (usually chocolate) fondant icing.

On the American West Coast and British Columbia, Long Johns are called bars or bar doughnuts, such as the maple bar (topped with a maple glaze[5][6]) and the chocolate bar. Filled Long Johns are called filled bars, or filled bar doughnuts. For example, an unfilled (or even custard-filled) Long John with maple-flavored icing is called a maple bar in California.[7][8] They may also be topped with chopped bacon and called a maple bacon bar.[9] Maple bars are prominent on the West coast of the United States; they are also known as a maple-glazed Long John, Maple-Creamstick or maple Bismarck.

Some parts of the American Midwest also call this type of pastry a finger doughnut or cream stick when filled.[10]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Long John (doughnut)

View on Grokipedia
from Grokipedia
A Long John is a rectangular, yeast-risen that is typically elongated in shape, fried until golden, and often filled with a sweet cream, , or fruit-based filling before being topped with glaze, icing, or . This differs from round doughnuts by its bar-like form, which allows for easier slicing and sharing, and it is commonly associated with American baking traditions, particularly in the Midwest where the name "Long John" is regionally prevalent. The exact origins of the Long John remain unclear, with no definitive historical record pinpointing its invention. Regional variations abound, including unfilled versions known as "maple bars" when topped with icing or "chocolate bars" with glaze, and in some areas, it may be called a "finger doughnut" or simply a "bar doughnut" without the specific "Long John" moniker. These doughnuts are prized for their substantial size and indulgent fillings, making them a staple in bakeries and doughnut shops across the U.S., often evoking nostalgia for homemade or local treats.

History

Origins

The origins of the Long John doughnut trace back to the early development of doughnuts in , which began with Dutch settlers introducing "olykoeks"—fried balls of sweetened dough—to (present-day New York) in the 17th century. These oily cakes, enjoyed during holidays, laid the foundation for American fried pastries and were typically solid rounds without holes, reflecting European traditions of deep-fried treats. By the mid-19th century, the form evolved further when American sea captain Hanson Crockett Gregory reportedly punched a hole in the center of the dough in 1847 using a tin pepper shaker aboard his ship, aiming to promote even cooking and prevent raw centers; this innovation is widely credited with creating the iconic ring-shaped doughnut that became a staple. The bar-shaped yeast doughnut, a precursor to the Long John, emerged in the early , particularly in the American Midwest, where bakers adapted elongated European pastries—such as German or French fried bars—into a yeast-risen form suited for local production and efficiency in small bakeries. This rectangular style allowed for easier filling and glazing compared to round varieties, aligning with the growing commercialization of doughnuts following the of automated machines in the . The term "Long John" specifically for this bar-shaped, often filled pastry first appeared in print in , predating its later association with and marking its recognition as a distinct treat in American baking culture. World War I played a pivotal role in elevating the cultural significance of doughnuts, including variations like the bar shape. Starting in 1917, Salvation Army volunteers—affectionately called "doughnut girls" or "lassies"—traveled to the front lines in to fry and distribute doughnuts to , using makeshift helmets as pans to produce thousands daily despite harsh conditions; this effort not only boosted troop morale but also sparked a nationwide doughnut craze upon the soldiers' return, indirectly fostering innovation in shapes and fillings, such as the elongated bars that became popular in post-war bakeries. By the mid-20th century, the Long John had solidified its place in Midwestern and Canadian baking traditions, benefiting from the era's expansion of commercial doughnut production.

Name and Etymology

The term "Long John" for this bar-shaped doughnut likely derives from its elongated, rectangular form, evoking the length of the pastry itself. While the precise historical origin of the name remains unclear, it appears regionally specific and tied to American baking traditions rather than a single inventor or event. Names for the Long John vary widely by region, reflecting local dialects and bakery customs. In the , , and parts of , "Long John" is the predominant term, often applied to both filled and unfilled versions. On the West Coast, particularly in the , it is commonly known as a "maple bar" or simply "bar doughnut" when topped with maple icing or chocolate glaze. In some areas, it is referred to as a "finger doughnut" or "cream stick" if filled, and chains like Dunkin' may call it a "Bismark." The name should not be confused with similar-sounding terms unrelated to food, such as the pirate character from Robert Louis Stevenson's , though no direct linguistic connection exists. Occasionally, it is mistakenly called an " doughnut" due to superficial shape similarities, but this overlooks key differences: the Long John is made from yeasted dough and fried, whereas a true uses and is baked.

Description

Physical Characteristics

The Long John doughnut is characterized by its distinctive oblong or rectangular bar shape, formed from yeast-risen that results in a light, airy interior. Typically, it measures approximately 4 to 6 inches in length and 1 to 2 inches in width when cut, with the dough rolled to about 1/2 inch in thickness and rising to approximately 1 inch during proofing before frying, creating an elongated form that sets it apart from traditional round doughnuts. In terms of texture, the exterior develops a crispy crust through deep-frying, while the interior remains soft and pillowy, owing to the process that introduces air pockets for a tender crumb. Unfilled Long Johns exhibit a uniform, even crumb structure throughout, whereas filled varieties often feature a visible slit or piped insertion along one side for adding the filling. This contrast in texture provides a satisfying contrast between the fried outer layer and the fluffy core. Standard presentation includes an entire coating of glaze or a flat layer of icing applied to one side, enhancing its bar-like appearance and differentiating it from spherical varieties. Each unit typically weighs 2 to 3 ounces, contributing to its portable, handheld size. Visually, the doughnut achieves a golden-brown hue from , and in filled versions, the interior filling becomes evident when sliced open, underscoring its elongated "bar" form.

Key Ingredients

The Long John doughnut, a type of yeast-raised , relies on a base formulated with ingredients that balance structure, rise, and tenderness to achieve its elongated, light texture. All-purpose serves as the primary structural component, forming networks that provide elasticity and chewiness when combined with and kneaded. Active dry yeast is essential for , producing that creates air pockets for the dough's signature airiness and softness after frying. Hydration comes from whole or , which activates the and contributes to the dough's moisture and tenderness; , in particular, adds proteins and fats for enhanced flavor and structure. Granulated provides sweetness while feeding the during proofing and promoting the for golden browning during frying. Eggs or egg yolks enrich the dough, imparting richness, tenderness, and a subtle custardy quality through their and proteins. Unsalted butter or shortening introduces fat that tenderizes the crumb, ensures flakiness, and maintains softness post-frying by coating particles and inhibiting excessive formation. Salt balances the overall flavor, enhancing sweetness and controlling activity for even rising. For a standard batch yielding about 12-16 doughnuts, typical quantities include 3 to 4 cups of all-purpose , 1 to 2 packets (or 2¼ teaspoons) of active dry , 1 cup of whole , ¼ to ½ cup of granulated , 2 eggs, ¼ cup of unsalted , and ½ teaspoon of salt. Optional additions like or enhance subtle flavors, distinguishing yeast-raised varieties like the Long John from denser cake doughnuts that omit .

Varieties

Filled Varieties

Filled varieties of Long John doughnuts incorporate internal fillings to provide moisture, richness, and flavor contrast within the oblong yeast-raised shell. Common options include custard-based fillings such as or Boston cream, which are prepared by heating with and thickening it using yolks and cornstarch for a smooth, pudding-like texture. fillings, made by aerating with until soft peaks form, offer a lighter, airy alternative that enhances the doughnut's tenderness. , such as or apple jelly, introduce tartness and a jammy consistency, often sourced from high-quality fruit reductions for balanced sweetness. To incorporate these fillings, a slit is typically made in one end of the fried and cooled doughnut, followed by the mixture inside using a fitted with a small round tip, which allows for even distribution without compromising the dough's structure. This method ensures the filling permeates the interior evenly while minimizing air pockets or deflation. Popular combinations pair these fillings with external toppings for added appeal; for instance, cream filled Long Johns are frequently iced with glaze, resembling a rectangular in taste and presentation. fillings also complement glazes, creating a harmonious sweet and nutty profile favored in Midwestern bakeries. Such fillings contribute additional moisture and calories, generally adding 100-200 per doughnut from or components, elevating the total from an unfilled base of around 320 calories to approximately 460 for a -iced cream-filled version.

Unfilled Varieties

Unfilled Long John doughnuts emphasize external toppings to enhance flavor and texture without internal moisture from fillings. These varieties typically feature a full glaze made from powdered sugar, milk, and vanilla extract, which provides a shiny, translucent coating that sets to a smooth finish after application on cooled doughnuts. Flat icings offer an opaque alternative, prepared with confectioners' sugar, light corn syrup for stability and shine, and flavorings such as vanilla; these are spread on the top surface post-cooling to create a thicker, more defined layer. Maple icing, a regional favorite, incorporates brown sugar, maple extract, and sometimes corn syrup with powdered sugar and milk for a caramelized, opaque topping that appeals particularly in the Pacific Northwest, where the unfilled "maple bar" serves as a staple in local bakeries. Chocolate icing adds richness using cocoa powder, butter, and confectioners' sugar mixed with milk, often applied flat for a decadent yet simple finish. The absence of filling results in a drier, crispier bite compared to filled versions, allowing the yeast-raised dough's inherent lightness to shine through while the toppings provide contrast. For added texture, unfilled Long Johns are frequently sprinkled with chopped nuts, such as peanuts or almonds, or shredded coconut, which contribute crunch without overwhelming the base. This simpler construction makes them ideal for quick consumption, prioritizing portability and a balanced sweet-crisp profile over elaborate internal flavors.

Preparation

Dough Preparation

The preparation of the dough for Long John doughnuts begins with activating the . Dissolve active dry in warm water at approximately 110°F (43°C), along with a pinch of , and allow it to proof for 5 to 10 minutes until it becomes foamy, indicating the is active. Next, combine the activated mixture with warmed , melted , beaten eggs, , and salt in a mixing . Gradually incorporate to form a soft , then knead for 5 to 8 minutes—either by hand on a floured surface or using a stand mixer's dough hook—until the is smooth and elastic, developing sufficient structure. For the first rise, transfer the kneaded to a greased , cover it with or a damp cloth, and place it in a warm spot (around 75°F to 80°F or 24°C to 27°C) for 1 to 1.5 hours until it doubles in volume. Punch down the dough to release trapped air, then roll it out on a lightly floured surface to a thickness of about 1/2 inch (1.3 cm). Shape the dough by cutting it into rectangular bars using a knife or rectangular cutter, placing the pieces spaced apart on parchment-lined baking sheets. Allow the shaped dough to undergo a second rise, covered loosely, for 30 to 45 minutes in the same warm environment until slightly puffed. Maintaining the dough temperature at 75°F to 80°F (24°C to 27°C) throughout mixing and rising helps prevent over-proofing, which can lead to excessive gas loss and structural weakness. Proper kneading is essential to avoid a dense texture, as under-kneading fails to adequately develop the gluten network needed for trapping fermentation gases during rising.

Frying and Assembly

The frying process for Long John doughnuts begins by heating a neutral , such as canola or , to a between 350°F and 375°F in a or heavy-bottomed pot. This range ensures even cooking without excessive absorption or burning. Doughnuts are fried in small batches of 1 to 3 pieces to maintain consistent temperature, typically for 1 to 2 minutes per side until , with a single turn using for uniform browning. Once fried, the doughnuts are removed using a and placed on paper towels or a wire rack to drain excess oil. They are then allowed to cool for 10 to 15 minutes, which prevents sogginess during subsequent steps like filling or glazing. Monitoring the oil temperature throughout is essential to avoid smoking or hazards, and batches should not overcrowd the pot. Assembly follows cooling, with filled varieties piped using a inserted through a small hole poked in one end, after which toppings like glaze are applied immediately to ensure adhesion while the surface is still slightly warm. A standard recipe yields 12 to 18 doughnuts, each unfilled unit containing approximately 250 to 350 calories, largely due to oil absorption during .

Cultural and Regional Aspects

Popularity in North America

The Long John doughnut has been a staple in independent bakeries across the and since the mid-20th century, particularly gaining prominence in the as family-owned establishments expanded their offerings. In the Midwest, shops like Long's Bakery in , operational since 1955, have made it a daily essential, often paired with coffee for breakfast routines that foster community bonds among workers, families, and church groups. Similarly, and Mennonite-influenced bakeries, such as those operated by the Dutchman Hospitality Group, feature Long Johns as one of their most popular items, emphasizing handmade yeast-raised versions filled with cream for traditional morning pairings. The term "Long John" commonly refers to the oblong yeast-raised doughnut style in the Midwest and , which may be filled or unfilled, with unfilled versions particularly prevalent under that name in regional baking traditions. Commercially, Long Johns were widely available in Canadian chains like , which offered them as a core doughnut variety alongside until their discontinuation in early 2025. In the U.S., local spots such as Nord's Bakery in , and Fluffy Fresh Donuts in Mission, Kansas, sell them as bestsellers, tied to nostalgia. This nostalgia stems from the doughnut's simple, hearty appeal—rectangular yeasted dough fried to a golden crisp and iced—evoking homemade treats from an era of post-war suburban growth. In North American culture, the Long John symbolizes regional pride, especially in the Midwest, where it anchors community events and fairs. For instance, the showcases innovative Long John variations, such as the Bavarian cream-filled "Bug Donut" topped with edible insects, highlighting its versatility in celebratory contexts. Since the 2010s, gourmet iterations have emerged, like Nord's bacon maple Long John in , blending traditional form with upscale toppings while preserving the original's accessible price point of typically $1 to $2 per unit at local bakeries. This evolution underscores the Long John's enduring appeal as an affordable, nostalgic treat amid broader innovation trends.

Variations by Region

In the , particularly in states like and , Long John doughnuts are commonly filled with or and topped with icing, reflecting a preference for rich, indulgent fillings that distinguish them from other regional styles. Local bakeries such as World's Best Donuts in , offer variations including chocolate-frosted and vanilla-frosted Long Johns filled with Bavarian cream, emphasizing the area's tradition of yeast-raised, oblong pastries known exclusively as "Long Johns." Similarly, Bloedow's Bakery in , features cream-filled Long Johns as a staple, often available in chocolate or toppings, underscoring their everyday popularity in Midwestern sweet shops. On the coast, Long John doughnuts are frequently referred to as " bars," typically unfilled and coated with a thick icing that highlights the region's affinity for straightforward, glaze-heavy treats. This style is a West Coast specialty, with bakeries in and Portland producing light, rectangular yeast doughnuts topped with pure glaze, sometimes enhanced with for a savory contrast as seen in Voodoo Doughnut's iconic maple bar. The unfilled format allows for a focus on the icing's flavor, making bars a go-to option in local donut shops from Washington to . In Canada, Long John doughnuts maintain a strong presence, with vanilla cream-filled versions prevalent in Ontario bakeries, where they are often handcrafted with light yeast dough and topped with chocolate or maple icing. These align with traditional Canadian pastry styles, as offered by chains like Tim Hortons and independent shops until the 2025 discontinuation. In Quebec, variations incorporate fruit fillings such as raspberry, providing a tart contrast to the sweet dough, as available through retailers like Metro in raspberry-filled Long Johns dusted with powdered sugar. In and the , Long John doughnuts tend toward larger portions with bolder toppings, such as accents on or iced versions, catering to the region's taste for hearty, nut-enhanced sweets, though availability is more limited outside compared to the Midwest or West Coast. , a Texas-based chain, specializes in fresh, fluffy Long Johns that exemplify this scale, often customized with Southern-inspired add-ons like for added texture and flavor. Outside , Long John doughnuts have limited adaptations, with Australian versions resembling cream-filled oblong pastries topped with raspberry jam and icing sugar, as produced by bakeries like Brumby's, offering a fruit-forward twist on the classic form.

References

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  2. https://www.foodnetwork.com/recipes/food-network-kitchen/long-john-doughnuts-17893573
  3. https://www.thetakeout.com/the-best-doughnut-is-long-john-maple-bar-name-origin-1850313816
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  9. https://beburger.be/en/recettes-en/long-john-donut-the-irresistible-american-doughnut/
  10. https://www.etymonline.com/word/long%20johns
  11. https://www.smithsonianmag.com/history/donut-girls-wwi-helped-fill-soldiers-bellies-and-get-women-vote-180962864/
  12. https://www.abc.net.au/news/2018-02-11/the-role-doughnuts-played-in-world-war-one/9360842
  13. https://www.biggerbolderbaking.com/maple-bar-donuts/
  14. https://www.clydesdonuts.com/our-products/p/whitecremelongjohn
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  46. https://www.foodandwine.com/travel/restaurants/best-doughnuts-every-state
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