Long Johns Good Recipes

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Long Johns

"These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for extraordinary flavors."

Ingredients :

three (.25 ounce) envelopes energetic dry yeast
half of cup heat water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, overwhelmed
half teaspoon ground nutmeg
half of cup white sugar
2 teaspoons salt
8 half cups all-reason flour
1 quart oil for frying, or as wanted
3/4 cup confectioners' sugar
1 tablespoon water, or as wanted

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H31M

In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, approximately 10 minutes. In a big bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast aggregate and one cup of the flour till nicely blended. Gradually blend in last flour 1 cup at a time until dough is corporation sufficient to dispose of from the bowl. Knead for about five mins on a lightly floured surface, or till clean. Let relaxation for 10 minutes.
Roll the dough out on a floured floor to one/4 inch thick. Cut into strips 1 inch huge and 6 inches lengthy. Place onto waxed paper, and allow rise until doubled in size, approximately 1 hour.
Heat oil in a deep-fryer or big heavy skillet to 350 degrees F (175 tiers C). Carefully eliminate the Long Boys from the waxed paper and area a few at a time inside the hot oil. Fry for about 3 mins in keeping with facet, or until light brown. Set over twine racks to empty. Drizzle with glaze.
To make the glaze, blend the confectioners' sugar with sufficient water to make it capable of drizzle in an extended strand. Adjust amounts if important.

Notes :

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