Long Johns
The tattered recipe in my files is a good indication of how popular these doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe.
Ingredients
- 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, 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
- GLAZE:
- 1-1/4 cups confectioners' sugar
- 1 tablespoon brown sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Reviews
These were awesome! So easy and so good. Use a thermometer to keep the right temperature. I fried mine at 375? and they were perfect. I filled them with a custard based mock whipped cream filling. Yummy!
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.
YIUM!
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.