Long Johns
Description
These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors.
Ingredients
•
3 (1/4 ounce) envelopes active dry yeast
•
1/2 cup warm water
•
1/2 cup shortening
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1 cup boiling water
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1 cup canned evaporated milk
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2 eggs, beaten
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1/2 teaspoon ground nutmeg
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1/2 cup white sugar
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2 teaspoons salt
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8 1/2 cups all-purpose flour
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1 quart oil for frying, or as needed
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3/4 cup confectioners' sugar
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1 tablespoon water, or as needed
Directions
1
In a small bowl, dissolve yeast in warm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
2
Mix evaporated milk, eggs, nutmeg, sugar, and salt into shortening and water. Stir in yeast mixture and one cup of flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
3
Roll dough out on a floured surface to 1/4-inch thick. Cut into strips 1-inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
4
Heat oil in a deep fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove doughnuts from the waxed paper and place a few at a time in hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
5
To make glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.