Cream Filled Long Johns

Happy Cream Filled Doughnut Day!!!

Well, almost anyway. Cream filled doughnut day is the 14th of September, which gives you plenty of time to get some ingredients and make these cream filled long johns! These are soooo much better then what you can buy at the store, it’s amazing. If you’ve got the time you should definitely make these. In fact you could have a doughnut making party and have people over to help you make/eat these beauty’s.  They are best the day you make them so having a doughnut party would be great! There are three parts to this recipe: the dough, the filling, and the glaze. So, lets get to frying!

First we start with the dough. Begin by peeling and cutting up a potato.

Place the potatoes in a small sauce pan with enough water to cover the potato.

Bring to a boil and cook until potatoes are tender.

Once cooked remove from heat and drain off any extra liquid. Mash with a potato masher.

Measure out 1/2c. of mashed potatoes (you don’t need the rest for this recipe). Allow to cool to lukewarm.

In a bowl (you can mix the dough either by hand or in an electric mixer) place yeast. Add water and stir.

Add sugar and salt.

Add the shortening and an egg.

Add 1/2c. of the mashed potatoes.

Add enough flour to create a workable dough. Stir together until well mixed.

Turn the dough out onto a floured surface and knead for 5 minutes.

Place in a greased bowl in a warm place until doubled in bulk.

Roll the dough out into a large square or rectangle, about 1/2 inch thick, on a floured surface.

Cut off the uneven sides and set aside.

Cut the dough into your desired size of  long john, large or mini. Mine were about 2×6 inches and I got a dozen doughnuts.

Place cut dough (including the uneven edges) onto greased cookie sheets to rise again.

While the dough it rising prepare you oil for frying! I used lard, I find that it doesn’t leave as greasy a feel in your mouth.

Place the lard in a large pot. Turn the heat to medium to melt the lard. Once the lard has melted turn the heat up to medium-high so that is can start to heat up well.

Once you think the lard is getting close to being ready drop one of the uneven edge pieces of dough into the lard and see. To fry it shouldn’t take very long only about a minute or so to per side, if it takes longer your lard needs to heat up more. Flip the dough once the underside is golden brown, and remove from the lard once both sides are golden brown.

Place the fried doughnut on a sheet pan that has several wadded up paper towels on it, this helps to remove extra oil on the surface of the doughnut.

Fry up all your doughnuts in this same way once your lard is hot enough. I could fry about two at a time.

Allow them to cool completely.

Now for part two (don’t worry part one was the hardest). The filling! Toss shortening, powdered sugar, vanilla, butter flavoring, and heavy cream into the bowl of an electric mixer and whip well.

Fill a piping bag fitted with a cupcake filling tip with your filling.

Pipe the filling into both ends (depending on the size you made, you may have to fill only one end or perhaps all four sides for a giant one!). Repeat with all long johns.


Be sure not to over fill your long johns or you might get a blow out!

Next, for the final part, the glaze! This starts with a bunch of powdered sugar in the top of a double boiler.

Add water, corn syrup, vanilla, butter flavoring, and almond extract.

Whisk together over medium heat until smooth and shiny. Turn off the heat keep the glaze over the warm water (don’t let it get too hot or it will lose it’s shine).

Dip the top of each filled long john into the glaze and set aside to let the glaze set. I dipped the entire pieces of the uneven edge bits into the glaze.

Allow the excess glaze to drip off a bit.

At long last, your Long Johns are ready to be thoroughly enjoyed with a mug of coffee or a glass of milk!

Let it be know that I totally envy you right now if you just made some of these… Just look at the delicious filling!

Cream Filled Long Johns
Cream Filled Long Johns: Homemade, deep fried, cream filled, long johns... What could be better? Quite possibly the best long john you will ever eat!
  • For the Dough:
  • 1⅛t. instant yeast
  • ¾c. warm water
  • ⅓c. sugar
  • ¾t. salt
  • ⅓c. shortening
  • 1 egg
  • ½c. lukewarm mashed potatoes
  • 3½-4c. flour
  • To Fry:
  • 4lbs. Lard
  • For the Filling:
  • 1½c. shortening
  • 4½c. powdered sugar
  • 3t. pure vanilla extract
  • 3t. butter flavoring
  • ⅓c. heavy cream
  • For the Glaze:
  • 9c. powdered sugar
  • ½c. water
  • ½c. light corn syrup
  • 1t. pure vanilla extract
  • ½t. butter flavoring
  • ½t. almond extract
  1. For the Dough:
  2. In a large bowl or the bowl of an electric mixer combine the dough ingredients, with just enough of the flour to create a workable dough.
  3. Knead the dough on a floured surface for 5 minutes. Place the dough into a greased bowl a let rise in a warm place until doubled in bulk.
  4. Roll the dough out on a floured surface into a large rectangle about ½ inch thick. Cut off the uneven edges and set them on greased baking sheets. Cut the evened up dough into rectangles about 2x6 inches. Set the dough on greased baking sheets and allow them to rise once more.
  5. While the dough rises heat the large in a large pot over medium heat. Once the lard is melted turn the heat up to medium-high. Once you think the oil is hot enough place one of the uneven edge pieces in the lard and see how long it takes to cook it, it should take about a minute per side. The side is done cooking once it is golden brown. If it takes more then a minute per side, wait a bit longer and try again.
  6. Once the lard is hot enough fry up all the risen long johns, about two at a time. Once fried place the long johns in a pan lined with several wadded up paper towels to get off excess fat. Cool completely.
  7. For the Filling;
  8. Whip all filling ingredients together in the bowl of an electric mixer until well combined and fluffy.
  9. Scoop filling into a piping bag fitted with Wilton tip #230 or a cupcake filling tip. Pipe filling into both ends of the long john.
  10. For the Glaze:
  11. In the top of a double boiler, over medium heat, whisk together the glaze ingredients. Heat and stir until smooth.
  12. Dip the tops of the ling johns into the glaze and set aside to allow glaze time to set.

Original Recipe By: Rilla Banks (A.K.A Epic Sweet)

2 thoughts on “Cream Filled Long Johns

    1. I’m so glad you love it! I hope you keep checking in to see what new posts I’ve got!

      Thank you and happy baking,

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