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Long John (pastry)
A Minnesotan Long John with maple icing
Long John with maple frosting
(maple bar doughnut)
Alternative namesCream stick, filled stick, chocolate bar, maple bar
Main ingredientsDough, and glaze or icing
Other informationMay be called an "éclair", but has yeast-risen dough
A Long John with sprinkles from Minnesota
A cream-filled maple bar doughnut (filled with custard)

The Long John is a bar-shaped, yeast risen[1] doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. The term Long John is used in the Midwestern U.S.[2] and Canada, and has been used in Texas.[3]

In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream).[4] The éclair has (usually chocolate) fondant icing.

On the American West Coast and British Columbia, Long Johns are called bars or bar doughnuts, such as the maple bar (topped with a maple glaze.[5][6]) and the chocolate bar. Filled Long Johns are called filled bars, or filled bar doughnuts. For example, an unfilled (or even custard-filled) Long John with maple-flavored icing is called a maple bar in California.[7][8] They may also be topped with chopped bacon and called a maple bacon bar.[9] Maple bars are prominent on the West coast of the United States; they are also known as a maple-glazed Long John, Maple-Creamstick or maple Bismarck.

Some parts of the American Midwest also call this type of pastry a finger doughnut or cream stick when filled.[10]

See also


  1. ^ Kuban, Adam (August 10, 2018). "The Serious Eats Doughnut Glossary".
  2. ^ Ulrich, Linda (August 30, 1979). "The Definitive Doughnut Study". Lincoln Journal Star. Lincoln, Nebraska. p. 12 – via
  3. ^ "Southern Maid Produces 'Best Donuts In East Texas'". Tyler Morning Telegraph. March 7, 1955. p. 5 – via
  4. ^ McCoy, Kimberly (June 26, 2021). "Eclair vs Long John". Miss Buttercup.
  5. ^ The No-Salt, Lowest-Sodium Baking Book - Donald A. Gazzaniga. pp. 181-182.
  6. ^ 500 Things to Eat Before It's Too Late: and the Very Best Places to Eat Them - Jane Stern, Michael Stern. p. 382.
  7. ^ Steele, Allison (March 6, 2019). "Maple bars in Philadelphia? The popular West Coast doughnut is nowhere to be found here". The Philadelphia Inquirer.
  8. ^ "Maple Bar Doughnut". TasteAtlas.
  9. ^ Galarza, Daniela (May 28, 2015). "Everything You Need to Know About the Great American Doughnut". Eater.
  10. ^ Hanke, Colleen (July 11, 2019). "Louie and the Giant Donut". The Devil Strip. Akron, Ohio.