- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1/4 cup butter or margarine, softened
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 3-1/4 to 3-3/4 cups all-purpose flour
- Oil for deep-fat frying
- 1-1/4 cups confectioners' sugar
- 1 tablespoon brown sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and egg; mix well. Stir in enough flour to form a soft dough. 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. Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients; brush over warm long johns. Yield: 2-1/2 dozen.
Reviews forLong Johns
"The oil temp. that the recipe calls for is way too hot. The first batch got over-cooked in a very short time. I turned it down to 375 and it was better. I don't know if I did something wrong but mine came out greasy. They were OK tasting the first day but by the next day they were gross tasting and I threw them away. I stored them in the fridge overnight and warmed them in the microwave then frosted them. The frosting is wonderful tasting though. I will try a different doughnut recipe and use this frosting recipe."
"I also made jelly filled by placing one circle over a circle with filling in the center. Absolutely fantastic the orginial way and making filled."