Publisher Photo
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + rising Cook: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + rising Cook: 10 min.

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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