Long Johns

Name: Long Johns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-1/2 dozen.
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

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

Directions

In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. 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 12x8-in. rectangle. Cut into 3x1-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. Dip tops in glaze while warm.

Originally published as Long Johns in Best of Country Breads

Reviews

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vickie

Feb 24, 2018

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!
jeannetteknudsen

Nov 1, 2014

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.
angela32

Mar 1, 2014

YIUM!
MPrinke

Feb 1, 2010

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.