A Long John doughnut is made with what kind of dough?

A Long John doughnut is made with yeast-risen dough.

Yeast gives the dough its characteristic raised, breadlike texture. After the dough ferments and expands, it is shaped into a long bar and deep-fried. Long Johns may be glazed, covered with icing, or filled with custard or cream.

The name is highly regional. In much of the Midwestern United States, Canada, and Texas, “Long John” is common; on the West Coast, similar pastries are often called bars or maple bars. Some shops use names such as cream stick, finger doughnut, or filled bar.

A frequent mix-up is the éclair. The two pastries can look alike, but a traditional éclair is made from choux pastry, which puffs from steam during baking rather than rising through yeast fermentation. Long Johns are fried yeast doughnuts, even when a bakery markets them with an éclair-like shape or filling.