These Long Johns are classic breakfast pastries Flavor your glaze with chocolate or maple spread for different flavors
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
1 hr 31 mins
Ingredients
Instructions
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.
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.
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.
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.
To make glaze
mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.
