Long john lamington doughnuts are a combination of our classic long john recipe and the Aussie icon lamingtons.
Giving your long johns a twist that any lamington lover will enjoy.
Sometimes I love being able to combine recipes to create something different. And these long john lamington doughnuts not just look yummy, but taste delicious too.
The secret is the chocolate and coconut coating. Traditional lamingtons do not contain jam in them.
But these would be long johns without the cream and jam.
How to make long john lamington doughnuts?
These are pretty simple; just like my long john doughnuts with cream and jam recipe, the dough is deep-fried. But in that recipe, I show you how to do everything in a stand mixer and a pot of oil using a candy thermometer.
This time around, I want to show you a different way, but you can use whichever is more convenient for you to do.
- Dry Yeast
- Plain Flour
- Caster Sugar
- Egg Yolk
- Cocoa Powder
- Icing Sugar
- Boiling Water
- Thickened Cream
- Icing Sugar
- Vanilla Essence
- Raspberry Jam
Long John Doughnut Method:
In a small saucepan, add the milk and butter and place over low heat. Stir until the butter has melted, but be careful not to let it boil.
Once the butter has melted, set it aside to cool slightly.
If you are using dry yeast, that needs to be activated. Add it to the warm milk and melted butter, and whisk. Then set aside to allow the yeast to froth.
In a large bowl, add your sifted flour, salt, sugar. And if you are using the instant dried yeast that does not need to be activated, add this to the dry ingredients.
Lightly beat your egg yolk and add to the bowl, then stir through.
Add the warm milk with the melted butter and stir until just combined.
Place your dough onto a lightly floured surface, and using the palm of your hand, knead the dough for a few minutes or until the dough is no longer sticking to your hands.
If you find your dough is too sticky, you can add a little more flour.
Your dough is ready when it is soft, springy. It should still feel sticky but does not stick to your fingers when you touch it.
Place the dough in a bowl, greased with a bit of oil, cover with glad wrap and place in a warm area to prove for 2 hours.
Suppose you are making this on a freezing day. Place a damp cloth in the microwave, and heating it for 1 minute creates a warm place to put the bowl.
After the 1 minute, place your bowl in the microwave with the heated damp cloth and close the door.
Remove the dough from the bowl and place on a lightly floured surface. Lightly flour your rolling pin and roll out the dough in a rectangle shape.
Using a large shape knife or a dough cutter, cut the dough into six pieces. If you cannot get six the first time, cut what you can, take the excess dough, make a ball and re-roll to cut more.
Your dough needs to be about half a centimetre thick.
Place the cutout dough pieces onto a tray lined with baking paper. Loosely cover with glad wrap and leave to prove for 1 hour in a warm place. I find the oven works best here if you need it.
Before you start to cut your dough, preheat your oven at 150C or around 5 minutes, then turn it off.
Then when you’re ready to prove, place your baking tray into the oven and close the door.
Just before the proving is finished, start to warm your oil to 170°C in your deep fryer.
If you want to use oil in a pot with the candy thermometer, be sure to refer to my other long john recipe on how to do it that way.
I find the deep fryer is more convenient to use as it is easier to maintain the same heat. However, you do need to make sure the oil is fresh to make sure the taste of other foods, such as chips, dim sims etc., do not go through your long johns.
Place 2 of your dough pieces into the oil once it has reached the correct temperature. And using a pair of metal tongs, turn after about a minute or when the part in the oil is golden brown.
Once they are all brown, transfer to a cooling rack with some paper towel underneath to catch any oil that drips. Then repeat with the rest. Each batch should take roughly 3 ½ minutes.
Then while you cooked long johns are cooling it is time to prepare the chocolate coating.
In a large bowl, sift your cocoa powder and icing sugar. Add the boiling water and whisk to combine. Continue whisking until the mixture is smooth. It should also be a running consistency.
Drip each long john doughnut into the chocolate, coating the entire doughnut. When you lift it out, let it drip off any excess chocolate and place it back onto the cooling rack.
When all are coated, it’s time to cover them in coconut. Have your coconut either on a plate or in a container long enough to fit your long john in.
Starting with the first one you coated in chocolate, place your long john doughnut in the coconuts and either turn it around or cover, whichever is easier for you.
*Note – you need to work quickly with this step as the chocolate coating will start to set.
Once coated, transfer to a clear cooling rack or plate. Starting from the first one, use a bread knife and cut down the centre. But be careful not to cut all the way down, just enough for you to be able to add the cream in the centre.
In a mixing bowl, place your cream, icing sugar, and vanilla essence, then whip until you start to make stiff peaks.
Place the cream into a piping bag and pipe one layer in the middle where you cut and then another layer over the top.
In a small bowl and the jam and with a fork, mix the jam until is it is smooth.
For my recipe, I use raspberry jam, but you can your strawberry if you wish.
Add the jam in a piping bag, and with only a tiny amount of the tip of the piping bag, cut away. Pipe the jam alongside the top layer of cream.
They are now ready to serve alongside your favourite hot drink.
Some of our other dessert recipes to try:
- Lemon Meringue Cheesecake – a something for the cheesecake and lemon meringue pie lover
- Air Fryer Nutella Doughnuts – something even the kids can help with or make
- How to make Licorice Ice Cream at Home – one for the licorice ice cream lover, no more ice creamery for you.
- Delicious Jelly Slice with Cream Cheese – a yummy jelly cheesecake slice that great for special occasions or even just a treat.
The Best Long John Lamington Doughnuts Ever
- ½ cup Whole Milk
- 50 g Unsalted Butter
- 1 tsp Yeast
- 250 g All-Purpose or Plain Flour
- ¼ cup Caster Sugar
- ¼ tsp Salt
- 1 Egg Yolk
- ¼ cup Dark Cocoa Powder
- 3 cups Icing Sugar
- ½ cup Boiling Water
- 1 cup Desiccated Coconut more if needed
- 1 cup Cream
- 1 tbsp Icing Sugar
- 1 tsp Vanilla Essence
- 2 tbsp Raspberry Jam more if needed
- Melt butter in a small saucepan with the milk over low heat. Once melted, set aside to cool slightly.
- In a large bowl, place the sifted flour, salt, sugar and instant dry yeast, then combine.
- Whisk the egg yolk and add to the dry ingredients, then mix through.
- Add the melted butter and warm milk, and using a spoon, combine until all the ingredients come together.
- Place the dough on a lightly floured surface and knead until the dough is soft and springy, approx. 5 minutes.
- Shape the dough into a ball and place it in an oil greased bowl. Cover with glad wrap and place in a warm area, to prove for 2 hours. (To create a warm area refer to note 1).
- Remove the dough from the bowl and place it onto a lightly floured surface. Roll the dough into a rectangle shape and cut out 6 equal parts.
- Place the dough pieces onto a baking tray lined with baking paper, cover loosely with glad wrap and prove for 1 hour. (To create a warm area for this step, refer to note 2).
- Heat your deep fryer to 170°C. Once heated, place 2 dough pieces into the deep fryer carefully; once the side in the oil is golden brown turn over. Cook until both sides are golden brown. Each batch takes roughly 3 and ½ minutes to cook. Then transfer to a cooling rack.
- Place sifted cocoa powder and icing sugar into a large bowl, add the boiling water and whisk until the mixture is smooth.
- Dip each long john doughnut into the mixture coating the entire doughnut. Let it drip and excess off and place back on the cooling rack.
- Starting with the first one you coated in chocolate, coat each one in desiccated coconut then, place onto a clean cooling rack or plate.
- Then cut the centre of each one about ¾ of the way through.
- Place the cream, icing sugar, and vanilla essence into a mixing bowl and whip until stiff peaks start to form.
- Fill a piping bag and pipe two layers of cream into the centre where you cut.
- Place 2 to 3 tablespoons of raspberry jam into a small bowl and mix with a fork until smooth enough to pipe.
- Add the jam to a piping bag, and only with the tip of the bag cut away, pip a small amount of jam alongside the piped cream.
Place the bowl in the microwave for the required proving time with the damp cloth and close the door. (If you don’t have a microwave refer to note 2) Note 2: you can use your oven to create a warm area for proving, turn your oven onto 150C and heat for 5 minutes. Turn your oven off and place the dough in the oven with the door closed for the required proving time.