The name Long-John refers to the shape of the donut. These donuts look like
éclairs but have the unmistakable texture of a sticky, finger-lickin’
good donut.
Prep time 2 hours
Cooking time 5 mins
Ingredients
420 ml water
40g yeast
100g sugar
750 g Plain flour
50 ml olive oil
Veggie oil for deep frying
For the ganache
125ml soy milk
100ml soy cream
100g caster sugar
50mls golden syrup
300g vegan chocolate
1 carton thick vegan cream.
Method
1. Dissolve the yeast in the water.
2. Add the sugar and stir to dissolve.
3. Pour the olive oil and the yeast mixture into the flour and stir to form
a soft dough.
4. Turn out onto your floured work surface and knead well to form a soft workable
dough.
5. Set aside in an oiled bowl for an hour and a half to rise. Make sure the
bowl is covered with cling film to stop the dough becoming dry.
6. The dough should now have doubled in size. Knead it again to knock it back.
7. Shape the dough into flat sausages about 1 cm high. You will get at least
8-10 large donuts from this recipe.
8. Allow the donuts to relax for 20 minutes then heat the oil for deep frying.
9. Fry the donuts in hot oil (approx 170ºC), turning when the first side
is a beautiful golden brown color.
10. Remove donuts from the oil and allow to drain and cool.
11. For the ganache put the soy milk, soy cream and caster sugar into a pot
on the stove and dissolve the sugar. When the sugar has dissolved bring to the
boil and add the golden syrup.
12. Remove from the heat and allow to cool slightly. Add the chocolate and stir
until all the chocolate has melted and you are left with a glossy ganache.
13. While the ganache is still warm pour over the long boys and allow to cool.
The ganache is a soft icing so it will never set hard.
14. Cut the donuts lengthways, taking care not to cut all the way through. Then
fill a piping bag with whipped vegan cream and pipe the cream down the centre.
Serving Suggestion
Try experimenting with different fillings. Flavour the cream with orange or
chocolate, add chopped nuts, go wild!
