08/19/2026
Zippy’s Long Johns
Growing up in Hawaiʻi, Zippy’s Long John was always my favorite: a refrigerated yeast donut covered in powdered sugar and packed with cold custard.
You won’t find this at the average mainland donut shop. I can only get one when I’m home in Hawaiʻi or at Zippy’s in Las Vegas, so I made it myself. Give it a try—especially if you’re feeling homesick!
Dough adapted from Kiley O'Donnell
Chantilly custard inspired by Chef Mari Wills, MS, RDN
Donut dough:
3/4 cup whole milk, warmed to 105–110°F
1/4 cup sugar, divided
2 1/2 tsp active dry yeast
1/2 cup plain Greek yogurt or sour cream
1/2 cup salted butter, melted and cooled
2 eggs
1 tsp vanilla
4 cups all-purpose flour
1 tsp salt
Neutral oil for frying
Chantilly custard:
1 cup salted butter
1 cup evaporated milk
1 cup sugar
5 egg yolks
3 Tbsp cornstarch
1 tsp salt
2 tsp vanilla
Finish:
Powdered sugar
Instructions:
1. Heat the evaporated milk and butter over medium-low until melted and steaming.
2. Whisk the yolks, sugar, cornstarch and salt. Slowly temper with half the hot milk mixture, then return everything to the saucepan.
3. Whisk over medium-low until gently bubbling and pudding-like. Cook 60–90 seconds. Remove from heat and add vanilla. Cover the surface and refrigerate 2–3 hours.
4. Combine the warm milk, yeast and 1 Tbsp sugar. Rest 5–7 minutes until foamy.
5. Add the remaining sugar, yogurt, butter, eggs, vanilla, flour and salt. Mix on low 1 minute, rest 5 minutes, then knead 7–9 minutes until soft and slightly sticky.
6. Place in a greased bowl, cover and proof 1–1 1/2 hours, or until doubled.
7. Roll into a 12-by-10-inch rectangle about 1/2 inch thick. Cut into two 12-by-5-inch sections, then cut each section into six 2-by-5-inch Long Johns.
8. Place on parchment squares, loosely cover and proof 30–45 minutes, until puffy. Wok: Anolon® Gourmet Cookware
9. Fry at 350°F for 1 1/2–2 minutes per side. Drain and cool.
10. Make a tunnel through one end, pipe in the cold Chantilly custard, cover with powdered sugar and refrigerate. Dust again before serving if needed.
