These delightful doughnuts are less greasy than some store-bought varieties, plus they're easy to prepare. My mother and I made the brown sugar frosting is a cast-iron skillet. —Darlene Brenden, Salem, Oregon
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 3 tablespoons sugar
- 3 tablespoons shortening
- 1 egg
- 1/2 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- BROWN SUGAR FROSTING:
- 3/4 cup packed brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 to 2-1/2 cups confectioners' sugar
- Oil for deep-fat frying
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup flour; beat until blended. Stir in enough of the remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- For frosting, combine the brown sugar and butter in a saucepan. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in the milk and vanilla. Add the confectioners' sugar; beat with a portable mixer for 1 minute or until smooth. Set aside.
- Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each piece into a ball; pat each ball into a 3-in. circle about 1/4 in. thick.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Drop dough circles, four to five at a time, into oil. Fry for 1-2 minutes or until browned, turning once. Drain on paper towels. Frost while warm. Yield: about 1-1/2 dozen.
Originally published as Frosted Round Johns in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p12
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