Long John (doughnut)

A Long John (also known as a bar, éclair, or finger doughnut) 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. Names for the doughnut are highly regional, with the term Long John used frequently in the Midwestern U.S.,^[2] Canada, and Texas.^[3]

Alternative namesCream stick, filled stick, chocolate bar, maple bar

TypePastry

Main ingredientsDough, and glaze or icing

Other informationMay be called an "éclair", but has yeast-risen dough

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Long John (pastry)

Long John with maple frosting (maple bar doughnut)
Alternative names	Cream stick, filled stick, chocolate bar, maple bar
Type	Pastry
Main ingredients	Dough, and glaze or icing
Other information	May be called an "éclair", but has yeast-risen dough

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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 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]