Long John

The long john — also known as an éclair donut, a bar donut, or simply a "long" — is a bar-shaped yeast donut that has been a fixture in American donut shops for over a century. Longer and narrower than a standard ring donut, the long john offers a different proportion of dough to topping that many donut lovers prefer, and its shape makes it ideal for filling with cream, custard, or other fillings.

The name "long john" is believed to derive from the pastry's resemblance to long john underwear — long, narrow, and slightly puffy. The donut is made from standard yeast-raised dough, shaped into bars about 5 to 8 inches long, proofed until light, and fried. The elongated shape requires careful attention during frying, as the bars need to be turned at just the right moment to ensure even browning on all sides.

Long johns are incredibly versatile. They can be topped with virtually any frosting — chocolate, vanilla, maple, or strawberry — and many shops split them open and fill them with cream, custard, or whipped topping, creating a pastry that blurs the line between donut and éclair. Some regional variations are quite distinctive: in parts of the Midwest, a long john specifically refers to a cream-filled chocolate-frosted bar, while in other regions, the term applies to any bar-shaped donut regardless of topping.

The long john's shape gives it a practical advantage as well: it's easier to eat on the go than a ring donut, and its flat bottom means it sits neatly on a plate or in a box without rolling around. For donut shop owners, long johns are efficient to produce and display, fitting neatly in rows in the donut case. Whether enjoyed as a simple frosted bar or dressed up with filling and elaborate toppings, the long john remains one of the most popular and recognizable donut shapes in America.