Cocoa-rich and sweet with a soft center, finished with crushed potato chips for a salty, buttery crunch!
lazed donut, but make it longer — like a donut stretched into a dreamy, indulgent loaf of fried dough that begs to be shared (or not).
Dough:
4 cups all-purpose flour, plus extra for dusting
1/2 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
3/4 cup whole milk, warmed to about 110°F
2 large eggs, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Zest of 1 small orange (optional, for bright flavor)
Technique:
Combine warmed milk and yeast in a bowl; stir gently and let sit 5 minutes until foamy. Whisk in sugar, eggs, melted butter, vanilla, and orange zest.
In a large mixing bowl, whisk flour and salt. Pour wet mixture into dry and stir until a shaggy dough forms. Knead by hand or with a dough hook on low for about 6–8 minutes — dough should be smooth, slightly tacky, and elastic. If using a stand mixer, knead 4–5 minutes; by hand may take a bit longer.
Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/4 hours.
Gently deflate the dough and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle roughly 12–14 inches long and 8–9 inches wide. For a truly “long” donut, roll to about 18–20 inches long if your workspace allows — thinner, longer shape yields more crispy edges.
To get the classic long-donut shape, lightly roll the rectangle from the short edge into a loose log, pinch the seam to seal, then gently stretch with your hands to lengthen to your desired size. Transfer the log to a parchment-lined baking sheet, seam side down.
Cover and let rise again until puffy, about 30–45 minutes while you heat the oil.
Frying:
Neutral oil with a high smoke point (peanut, canola, or vegetable), enough to give 1–1.5 inches depth in a large skillet or deep fryer
Heat oil to 350°F (175°C). Use a candy/deep-fry thermometer for steady temps.
Fry the long donut in sections (if necessary) until golden brown, about 1.5–2 minutes per side. Flip carefully with tongs or a spatula so the center cooks through without burning the ends. Adjust oil temp as needed; too hot will brown outside before inside cooks, too cool will make the donut greasy.
Transfer to a wire rack set over a rimmed baking sheet to drain and cool slightly.
Glaze:
2 cups powdered sugar, sifted
3–4 tablespoons whole milk, plus more to thin
1 tablespoon light corn syrup or honey (for shine)
1 teaspoon vanilla extract
Pinch of salt
Optional: a tablespoon of cocoa powder for chocolate glaze, or a tablespoon of citrus juice instead of some milk for tangy glaze
Make glaze by whisking powdered sugar, milk, corn syrup, vanilla, and salt until smooth and glossy. Adjust thickness so it coats the back of a spoon — for a long donut, slightly thinner glaze will drip and give that classic sheen.
Finishing:
While the donut is still slightly warm (but not piping hot), dip the top into the glaze and set back on the rack. For a thicker coating, let the first coat set for a minute, then dip again.
If desired, sprinkle with crushed nuts, rainbow sprinkles, toasted coconut, or a drizzle of melted chocolate while glaze is still wet.
Slice into generous segments with a serrated knife or serve whole for a dramatic centerpiece. Keeps best the same day; to refresh, warm briefly in a low oven (300°F) for a few minutes.
Serving ideas:
Split and fill with pastry cream, Nutella, or banana slices and whipped cream for a decadent sandwich
Serve alongside coffee or a milkshake for maximum nostalgia
Cut into doughnut “sticks” for dipping into extra glaze or chocolate sauce
There you go: a stretched-out, shareable (or stealthily single-handed) long donut — crispy edges, tender interior, and plenty of glaze. Enjoy the sticky, joyous chaos.
Cocoa-rich and sweet with a soft center, finished with crushed potato chips for a salty, buttery crunch!
lazed donut, but make it longer — like a donut stretched into a dreamy, indulgent loaf of fried dough that begs to be shared (or not).
Dough:
4 cups all-purpose flour, plus extra for dusting
1/2 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
3/4 cup whole milk, warmed to about 110°F
2 large eggs, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Zest of 1 small orange (optional, for bright flavor)
Technique:
Combine warmed milk and yeast in a bowl; stir gently and let sit 5 minutes until foamy. Whisk in sugar, eggs, melted butter, vanilla, and orange zest.
In a large mixing bowl, whisk flour and salt. Pour wet mixture into dry and stir until a shaggy dough forms. Knead by hand or with a dough hook on low for about 6–8 minutes — dough should be smooth, slightly tacky, and elastic. If using a stand mixer, knead 4–5 minutes; by hand may take a bit longer.
Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/4 hours.
Gently deflate the dough and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle roughly 12–14 inches long and 8–9 inches wide. For a truly “long” donut, roll to about 18–20 inches long if your workspace allows — thinner, longer shape yields more crispy edges.
To get the classic long-donut shape, lightly roll the rectangle from the short edge into a loose log, pinch the seam to seal, then gently stretch with your hands to lengthen to your desired size. Transfer the log to a parchment-lined baking sheet, seam side down.
Cover and let rise again until puffy, about 30–45 minutes while you heat the oil.
Frying:
Neutral oil with a high smoke point (peanut, canola, or vegetable), enough to give 1–1.5 inches depth in a large skillet or deep fryer
Heat oil to 350°F (175°C). Use a candy/deep-fry thermometer for steady temps.
Fry the long donut in sections (if necessary) until golden brown, about 1.5–2 minutes per side. Flip carefully with tongs or a spatula so the center cooks through without burning the ends. Adjust oil temp as needed; too hot will brown outside before inside cooks, too cool will make the donut greasy.
Transfer to a wire rack set over a rimmed baking sheet to drain and cool slightly.
Glaze:
2 cups powdered sugar, sifted
3–4 tablespoons whole milk, plus more to thin
1 tablespoon light corn syrup or honey (for shine)
1 teaspoon vanilla extract
Pinch of salt
Optional: a tablespoon of cocoa powder for chocolate glaze, or a tablespoon of citrus juice instead of some milk for tangy glaze
Make glaze by whisking powdered sugar, milk, corn syrup, vanilla, and salt until smooth and glossy. Adjust thickness so it coats the back of a spoon — for a long donut, slightly thinner glaze will drip and give that classic sheen.
Finishing:
While the donut is still slightly warm (but not piping hot), dip the top into the glaze and set back on the rack. For a thicker coating, let the first coat set for a minute, then dip again.
If desired, sprinkle with crushed nuts, rainbow sprinkles, toasted coconut, or a drizzle of melted chocolate while glaze is still wet.
Slice into generous segments with a serrated knife or serve whole for a dramatic centerpiece. Keeps best the same day; to refresh, warm briefly in a low oven (300°F) for a few minutes.
Serving ideas:
Split and fill with pastry cream, Nutella, or banana slices and whipped cream for a decadent sandwich
Serve alongside coffee or a milkshake for maximum nostalgia
Cut into doughnut “sticks” for dipping into extra glaze or chocolate sauce
There you go: a stretched-out, shareable (or stealthily single-handed) long donut — crispy edges, tender interior, and plenty of glaze. Enjoy the sticky, joyous chaos.
