long john donut recipe
- The Best long john donut recipe
- Classic Long John Donuts with Sweet Tomato Garlic Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Long John Donuts with Sweet Tomato Garlic Glaze Works
- ❓ Frequently Asked Questions About Long John Donuts with Sweet Tomato Garlic Glaze
The Best long john donut recipe
I also love that they’re a great way to use up leftover dough or even make them healthier by swapping in whole wheat flour or reducing the sugar. They’re perfect for breakfast, a snack, or even a quick dessert—no one ever notices how they’re made, and they’re always a hit. Plus, there’s something comforting about the way they hold together when you bite into them, that perfect balance of soft and crunchy. It’s a recipe that’s always a crowd-pleaser, whether you’re hosting a gathering or just treating yourself to something warm and sweet.
Classic Long John Donuts with Sweet Tomato Garlic Glaze
A nostalgic twist on donuts, these soft, pillowy doughnuts are coated in a tangy tomato-garlic glaze for a flavorful contrast. Perfect for breakfast or brunch.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 packet (2 ¼ tsp) instant yeast
- 1 cup warm milk
- 1 large egg
- 1 tbsp granulated sugar
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp black pepper
👨🍳Directions
-
1
In a large bowl, mix flour, salt, and yeast. Add warm milk, egg, sugar, and oil. Mix until a soft dough forms. -
2
Let the dough rest for 10 minutes, then knead lightly until smooth. Divide into 8 equal pieces. -
3
Roll each piece into a donut shape, place in a greased donut pan, and cover with a towel to rise for 15 minutes. -
4
Preheat oven to 375°F. Bake for 15–18 minutes until golden brown. -
5
While donuts bake, heat tomato sauce with minced garlic, honey, mustard, and pepper until simmering. -
6
Dip cooled donuts into the glaze and let excess drip off. Serve warm.
🔧Equipment
- Stand mixer or large bowl
- Rolling pin
- Donut pan or greased muffin tin
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Long John Donuts with Sweet Tomato Garlic Glaze Works
❓ Frequently Asked Questions About Long John Donuts with Sweet Tomato Garlic Glaze
1. What is the best way to keep long john donuts soft and moist after baking?
To keep long john donuts soft, let them cool for about 10 minutes before transferring them to a wire rack. Avoid pressing them with a spatula—gently place them on parchment-lined trays to prevent flattening. For extra moisture, brush the tops with a light dusting of powdered sugar or a mix of melted butter and brown sugar after baking.
2. Can I substitute one of the ingredients in this recipe if I’m avoiding certain allergens?
This recipe is traditionally made with all-purpose flour, which contains gluten. If you need a gluten-free version, use a high-quality gluten-free 1:1 baking flour blend. For dairy-free, replace the butter with a neutral oil like vegetable or canola. For egg substitutes, use 2 tablespoons of applesauce or flaxseed mix (1 tablespoon ground flax + 3 tablespoons water) per egg. Always test substitutions in small batches first.
3. How do I know when the donuts are done baking?
Long john donuts are done when they’re golden brown all over, with a slightly crisp edge. Use a donut tester or a wooden skewer to check—it should come out clean. The centers will be soft but firm, not raw. Overbaking can dry them out, so watch closely once the edges turn golden.
4. Can I make these donuts ahead of time and reheat them?
Yes, but they’ll firm up slightly. Store them in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. To reheat, place them in a single layer on a baking sheet and warm in a 350°F oven for 5–7 minutes until heated through. For extra crispiness, brush with a little melted butter before reheating.
5. Why do my long john donuts turn out dense instead of light and fluffy?
Dense donuts often result from overmixing the batter or not incorporating enough air. Gently fold the batter just until combined—overmixing develops gluten, making the donuts tough. Also, ensure your oven is preheated to the correct temperature and check for hot spots. If your oven is too hot, the donuts will brown too quickly and lose airiness.
