long doughnut recipe
The Best long doughnut recipe
I’ve always thought of these as the kind of recipe that feels like a little celebration every time you make them. They’re not too sweet, not too heavy, and the way the dough holds its shape makes them perfect for stuffing with fruit preserves, custard, or even just a drizzle of powdered sugar. My kids used to argue over who got the biggest one, and honestly, I didn’t mind—it’s a fun little game, and the results are always worth it. They’re also great for meal prep because they keep well in the fridge for a few days, so you can have them ready whenever you need them. And because the dough is made with whole wheat flour, they’re a little bit healthier than your average doughnut, without sacrificing any of that classic flavor. It’s those little trade-offs that make life a little easier, and that’s what I love about this recipe.
Classic Long Doughnut Recipe
A simple, no-fuss doughnut recipe that yields long, soft links perfect for breakfast or dessert. These doughnuts are easy to make and require just a few basic ingredients.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup warm milk
- 1 large egg
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup melted butter, cooled
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Optional: ½ cup chocolate chips or sprinkles
👨🍳Directions
-
1
Preheat your oven to 375°F. Grease a doughnut pan or line a baking sheet with greaseproof paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Stir in warm milk, egg, sugar, vanilla, and cooled melted butter until smooth and well combined. -
3
Pour the batter into the prepared pan or onto the lined baking sheet. Use a doughnut-shaped cutter to cut out circles, leaving a small gap between each to create links. Bake for 15–18 minutes, or until golden brown. -
4
Allow the doughnuts to cool slightly before glazing. Mix powdered sugar, milk, and vanilla until smooth. Drizzle or brush over cooled doughnuts. Add sprinkles or chocolate chips if desired.
🔧Equipment
- Mixing bowl
- Whisk
- Oven
- Doughnut pan or greaseproof paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Long Doughnut Recipe Works
❓ Frequently Asked Questions About Long Doughnut
How long does it take to make the long doughnuts?
The long doughnuts typically take about 4 to 5 hours to prepare and bake, including the time for active kneading, resting, and baking. The dough needs at least 2 hours of resting time after kneading to develop flavor and texture, so plan accordingly.
Can I use a stand mixer instead of a hand kneader?
Yes, you can use a stand mixer with a dough hook attachment for kneading. Set it to medium speed and knead for 8 to 10 minutes until the dough is smooth and elastic. A stand mixer makes the process faster and easier, but the technique remains the same.
What’s the best way to keep the dough from sticking to the parchment paper?
To prevent sticking, lightly brush the parchment paper with a mix of 1 tablespoon melted butter and 1 tablespoon water before placing the dough. Alternatively, dust the parchment with flour or cornmeal to create a non-stick barrier.
Why do the edges of my long doughnuts look raw or undercooked?
Undercooked edges often happen if the dough isn’t resting long enough or if the oven isn’t hot enough. For a reliable result, bake at 375°F (190°C) for 15 to 18 minutes, rotating the pan halfway through. Check by inserting a toothpick—it should come out clean.
Can I make these doughnuts ahead of time and freeze them?
Yes, you can freeze the doughnuts in their parchment-lined pans for up to 3 months. Bake from frozen by adding 2 to 3 minutes to the baking time. Thaw completely in the oven before glazing or frosting.
