Name: Long John Doughnut
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1/4 cup warm water (110° to 115°) -; 1 cup warm 2% milk (110° to 115°) -; 1/4 cup butter, softened -; 1/4 cup sugar -; 1/2 teaspoon salt -; 1 large egg, room temperature -; 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 -; 2-1/2 tablespoons water -; 1/2 teaspoon vanilla extract -; 1/8 teaspoon salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Long John Doughnut

1. 1 package (1/4 ounce) active dry yeast -

2. 1/4 cup warm water (110° to 115°) -

3. 1 cup warm 2% milk (110° to 115°) -

4. 1/4 cup butter, softened -

5. 1/4 cup sugar -

6. 1/2 teaspoon salt -

7. 1 large egg, room temperature -

8. 3-1/4 to 3-3/4 cups all-purpose flour -

9. Oil for deep-fat frying -

10. Glaze: -

11. 1-1/4 cups confectioners' sugar -

12. 1 tablespoon brown sugar -

13. 2-1/2 tablespoons water -

14. 1/2 teaspoon vanilla extract -

15. 1/8 teaspoon salt -

How to cook deliciously - Long John Doughnut

1. Stage

In a large bowl (or in the bowl of a stand mixer fitted with a hook attachment), dissolve the yeast in warm water. Add the milk, softened butter, sugar, salt, egg and 2 cups flour. Beat until smooth, then slowly stir in enough remaining flour to form a soft dough. Do not knead the dough. Editor's Tip: Avoid overmixing the dough. Doing so will overwork the gluten in the flour, causing the doughnuts to be tough rather than soft and pillowy.

2. Stage

Transfer the dough to a large greased bowl, turning once to the grease top. Cover and let rise in a warm place until doubled in size, about one hour. Editor's Tip: If your kitchen is cold, you can still proof dough using your oven or a proofing box, among other things.

3. Stage

Once the dough has risen, punch it down and turn it onto a lightly floured surface. Gently roll the dough into a 15x10-inch rectangle and cut it into 5x2-1/2-inch rectangles. Arrange the rectangles on greased baking sheets, cover and let rise in a warm place until slightly risen, about 15 minutes. Editor's Tip: If your kitchen is cool, the doughnuts may need up to 30 minutes to rise. Once they appear slightly puffy, they are ready for frying.

4. Stage

In a deep-fat fryer or electric skillet, heat the oil to 375°F. Fry the doughnuts, a few at a time, until golden brown, about one minute on each side. Carefully remove the doughnuts from the oil and drain on paper towels. Let cool slightly. Editor's Tip: Once the doughnuts are in the oil, let them be. Ideally, you should need to turn the doughnuts only one time each. Turning the doughnuts too often may result in doughnuts that are not evenly cooked.

5. Stage

Combine the confectioners' sugar, brown sugar, vanilla, water and a pinch of salt. Stir well until smooth and glossy. Dip the tops of the long johns into the glaze while warm, then arrange the doughnuts on wire cooling racks to allow the glaze to set and the doughnuts to cool completely. Editor's Tip: For the doughnut glaze, choose a large bowl to allow the doughnuts to be dipped easily.