sarah
Long Johns Donuts
These donuts are a breakfast favorite. They are simple and do not require a donut cutter. You could also try filling them with your favorite filling or jelly. Add flavoring to the glaze to add a unique twist to this recipe.
Yields: Makes 24 Donuts.
Ingredients
- 3 envelopes of active dry yeast (.25 ounces each)
- ½ cup of warm water
- ½ cup of shortening
- 1 cup of boiling water
- 1 cup of canned evaporated milk
- 2 eggs, beaten
- ½ teaspoons of ground nutmeg
- ½ cup of white sugar
- 2 teaspoons of salt
- 8 ½ cups of all-purpose flour Oil for frying (about 1 quart)
For the Glaze
- ¾ cup of confectioners’ sugar
- 1 tablespoon of water, or as needed
Method of Preparation
- Dissolve the yeast in a small bowl of ½ cup of lukewarm water. Set aside until it is bubbly (about 10 minutes).
- Dissolve the shortening in the bowling water. Cool to lukewarm.
- Mix the eggs, nutmeg, sugar, milk, and salt into the water and shortening.
- Stir in the yeast mixture and one cup of flour. Blend well.
- Mix in the remaining flour in 1 cup portions until the dough is firm enough to remove from the bowl.
- Place the dough on a lightly floured surface, and knead for about 5 minutes. Let it rest for 10 minutes.
- Roll the dough out to ¼-inch thickness. Cut it into 1-inch strips.
- Place the strips on to wax paper and let it rise until they have doubled in size (about 1 hour).
- Heat oil in a fryer or heavy skillet to 350º F. Fry the long johns in batches for about 3 minutes per side. They should turn a light brown color.
- Mix the confectioners’ sugar with water to desired consistency. Drizzle the cooled donuts with glaze.
