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Special Long Johns

My husband and I have been making these doughnuts regularly for years. He does the frying and I whip up the frosting.
  • Total Time
    Prep: 50 min. + rising Cook: 5 min./batch
  • Makes
    3 dozen


  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup shortening
  • 1 cup boiling water
  • 1 cup evaporated milk
  • 1/4 teaspoon lemon extract
  • 2 large eggs
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon ground nutmeg
  • 8-1/2 to 9 cups all-purpose flour
  • Oil for deep-fat frying
  • 3/4 cup packed brown sugar
  • 6 tablespoons butter, cubed
  • 1/3 cup half-and-half cream
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  • In a bowl, dissolve yeast in warm water. In a small bowl, combine shortening and boiling water. Stir in milk and extract; cool to 110°-115°. Add to yeast mixture. Beat in eggs, sugar, salt and nutmeg. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
  • On a floured surface, roll out dough to an 18x12-in. rectangle. Cut into 6x1-in. strips. Cover and let rise in a warm place until doubled, about 1 hour.
  • Heat oil in an electric skillet or deep-fat fryer to 375°. Fry dough strips in oil for 2 minutes or until golden brown, turning once. Drain on paper towels.
  • For frosting, combine brown sugar, butter and cream in a saucepan. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in confectioners' sugar and vanilla; beat with portable mixture until creamy. Frost the long johns.

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