a donutLong John
also: bar · finger doughnut · cream stick · éclair (as sold)
Midwestern by default. In California the same thing is a bar.
A bar-shaped raised donut, glazed all over or iced on top, sometimes filled with custard or cream.
The story Cited · wp-long-john-doughnut
Names for it are regional in a way few American foods still are. Long John dominates the Midwest, Canada and Texas. The Mid-Atlantic and central Canada market it as an éclair; the pastries look alike but an éclair is steam-puffed choux with fondant, and a Long John is yeast. The West Coast says bar. Parts of the Midwest say finger doughnut, or cream stick when it is filled.
How it is done Cited · wp-long-john-doughnut
Cut from sheeted raised dough into rectangles, proofed, fried, then glazed or iced. Filling goes in from the end with a nozzle.
Today Cited · wp-long-john-doughnut
A filled Long John is one of the few donuts a shop will cut open for you to prove what is inside.
The particulars
| dough | yeast |
|---|---|
| finish | iced |
| region | The Upper Midwest, Texas, The United States |
| confidence | high · updated 2026-09-16 |
Who it runs with
Who talks about it
Where we got it
- Long John (doughnut) — Wikipedia · link
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.