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Maple Glazed Bacon Long John: A Sweet and Savory Symphony

The scent of yeasted dough frying is practically encoded in my childhood memories. My grandma, bless her heart, was a wizard with a rolling pin and a deep fryer. While she mostly stuck to classic glazed donuts, there was one glorious, experimental Thanksgiving where she decided to riff on the usual dessert spread. The result? A long john, slathered in maple glaze and sprinkled with crispy bacon. It was the most decadent, unexpectedly perfect thing I’d ever tasted, a breakfast-for-dessert creation that has haunted my sweet (and savory) dreams ever since. This recipe is my tribute to that bold, beautiful collision of flavors – a guaranteed showstopper.

Recipe Overview

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 12
Yield: 12 long johns
Dietary Type: Not specified (Contains gluten, dairy, and eggs)

Ingredients

3 envelopes active dry yeast (1/4 ounce each)
1/3 cup warm water (105 to 115 degrees F)
2 cups lukewarm milk
2/3 cup white sugar
1/4 cup and 3 tablespoons shortening, plus 6 cups for frying
1 1/4 teaspoons kosher salt
3 eggs
6 2/3 cups all-purpose flour
Maple Glaze (recipe follows)
1 lb hickory smoked bacon, cooked and finely chopped

Maple Glaze

2 – 3 cups powdered sugar
1/8 cup dark corn syrup
1/8 cup maple syrup
1 teaspoon maple extract
1 pinch salt

Equipment Needed

Stand mixer or electric mixer
Large bowl
Greased bowl
Floured surface
Rolling pin
Doughnut cutter or knife
Deep-fryer or large heavy skillet
Wide spatula
Wire rack

Instructions

Begin by activating the yeast. In a small bowl, sprinkle the three envelopes of active dry yeast over 1/3 cup of warm water (between 105 and 115 degrees F). Let it stand until foamy, about 5 minutes. This step ensures the yeast is alive and ready to leaven the dough. If it doesn’t foam, your yeast might be old, and you’ll need to start with a fresh batch.
In a large bowl of a stand mixer fitted with the dough hook, or using an electric mixer with beaters, combine the yeast mixture, 2 cups of lukewarm milk, 2/3 cup of white sugar, 1/4 cup and 3 tablespoons of shortening, 1 1/4 teaspoons of kosher salt, 3 eggs, and 2 cups of flour. Mix on low speed for a few minutes, or stir with a wooden spoon if mixing by hand.
Gradually add the remaining 4 2/3 cups of flour, 1/2 cup at a time, mixing until the dough no longer sticks to the bowl. If the dough is still too sticky, add flour a tablespoon at a time until it comes together.
Knead the dough until it is smooth and elastic, about 5 minutes in the mixer (or 8-10 minutes by hand on a lightly floured surface). The dough should be soft and pliable but not sticky.
Place the dough into a greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Set in a warm place to rise until doubled in size, about 1 to 1.5 hours. The dough is ready when you gently press it with a finger, and the indentation remains.
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Use a rolling pin to gently roll the dough out to 1/2-inch thickness.
Cut the dough into long john shapes. If you don’t have a doughnut cutter, you can simply use a sharp knife to cut rectangles about 4 inches long and 2 inches wide.
Place the cut long johns onto a baking sheet lined with parchment paper. Let them sit out to rise again until doubled in size, about 30-45 minutes. Cover loosely with a clean cloth to prevent them from drying out. This second rise is crucial for achieving a light and airy texture.
Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F (188 degrees C). It is important to use a thermometer to ensure the oil is at the correct temperature. If the oil is not hot enough, the long johns will absorb too much oil. If the oil is too hot, they will brown too quickly on the outside and remain doughy on the inside.
Carefully slide the long johns into the hot oil using a wide spatula, being careful not to overcrowd the fryer. Fry in batches of 2-3, depending on the size of your fryer.
Turn the long johns over as they rise to the surface and fry on each side until golden brown, about 1-2 minutes per side.
Remove the fried long johns from the oil and drain them on a wire rack to remove excess oil.
While the long johns are still hot, prepare the Maple Glaze. In a mixing bowl, combine 2 cups of powdered sugar, 1/8 cup of dark corn syrup, 1/8 cup of maple syrup, 1 teaspoon of maple extract, and a pinch of salt. Mix well until smooth. Add additional powdered sugar, up to 1 cup, to achieve the desired thickness. You can also add additional maple extract for a more intense maple flavor.
Dip the hot long johns into the Maple Glaze, coating them evenly.
Immediately after glazing, dip the glazed side into the finely chopped, cooked hickory smoked bacon, pressing lightly to ensure the bacon adheres to the glaze.
Place the finished Maple Glazed Bacon Long Johns onto wire racks to allow any excess glaze to drip off.

Expert Tips & Tricks

For a lighter, fluffier long john, use bread flour instead of all-purpose flour.
Don’t over-knead the dough, as this can result in a tough long john.
Ensure the oil temperature remains constant throughout the frying process. Use a thermometer and adjust the heat as needed.
If you don’t have maple extract, you can substitute vanilla extract, but the maple flavor will be less pronounced.
To make the bacon extra crispy, bake it in the oven on a wire rack until golden brown.

Serving & Storage Suggestions

Serve these Maple Glazed Bacon Long Johns warm, as the combination of the warm dough, sweet glaze, and savory bacon is truly irresistible. They are best enjoyed the day they are made.

To store leftovers, place them in an airtight container at room temperature. They will stay fresh for up to 2 days, but the texture will soften slightly. You can also freeze them for longer storage. Wrap them individually in plastic wrap and place them in a freezer bag. To reheat, thaw them at room temperature and then warm them in a low oven (200 degrees F) for a few minutes.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	60mg	20%
Sodium	400mg	17%
Total Carbohydrate	60g	22%
Dietary Fiber	2g	7%
Sugars	30g	–
Protein	8g	16%

Variations & Substitutions

Spicy Maple Bacon Long Johns: Add a pinch of cayenne pepper to the maple glaze for a touch of heat.
Chocolate Glazed Bacon Long Johns: Substitute chocolate glaze for the maple glaze.
Vegan Long Johns: Use plant-based milk and eggs, and vegan shortening. Ensure the bacon is also plant-based.
Gluten-Free Long Johns: Use a gluten-free flour blend designed for yeast breads. You may need to adjust the amount of liquid to achieve the correct dough consistency.
Mini Long Johns: Cut the dough into smaller rectangles for bite-sized treats.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough a day in advance. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it overnight. Let it come to room temperature for about 30 minutes before rolling and cutting.

Q: Why are my long johns greasy?
A: The most common cause of greasy long johns is frying them at too low a temperature. Ensure the oil is at 370 degrees F before adding the dough.

Q: Can I bake these instead of frying them?
A: While frying provides the most authentic long john texture, you can bake them at 350 degrees F for 15-20 minutes, or until golden brown. However, the texture will be denser and less airy.

Q: Can I use a different type of bacon?
A: Absolutely! Feel free to experiment with different types of bacon, such as turkey bacon or maple-flavored bacon.

Q: What if I don’t have maple extract?
A: If you don’t have maple extract, you can substitute vanilla extract, or simply omit it. The maple syrup and corn syrup will still provide a good maple flavor.

Final Thoughts

These Maple Glazed Bacon Long Johns are more than just a treat; they’re an experience. The delightful contrast of sweet and savory, the pillowy soft dough, and the satisfying crunch of the bacon will have everyone reaching for seconds (and thirds!). Don’t be afraid to experiment with different glazes and toppings to create your own signature version. I encourage you to try this recipe and share your creations. Pair it with a strong cup of coffee or a cold glass of milk for the ultimate indulgence. Happy baking (and frying)!

Maple Glazed Bacon Long John Recipe