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Long JohnsTMB Studio

Long Johns

TOTAL TIME: Prep: 15 min. + rising Cook: 5 min./batch YIELD: 1 dozen.
The tattered recipe in my files is a good indication of how popular these long john doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe. —Twilla Eisele, Wellsville, Kansas

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon brown sugar
  • 2-1/2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  • 1. In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • 2. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down. Turn onto a lightly floured surface; roll into a 15x10-in. rectangle. Cut into 5x2-1/2-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until slightly risen, about 15 minutes.
  • 4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, about 1 minute on each side. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.

Nutrition Facts

1 doughnut: 315 calories, 13g fat (3g saturated fat), 27mg cholesterol, 170mg sodium, 45g carbohydrate (19g sugars, 1g fiber), 5g protein.

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