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Long Johns


Ingredients

3 (.25 ounce) envelopes active dry yeast

3 (.25 ounce) envelopes active dry yeast

½ cup warm water

½ cup warm water

½ cup shortening

½ cup shortening

1 cup boiling water

1 cup boiling water

1 cup canned evaporated milk

1 cup canned evaporated milk

2 eggs, beaten

2 eggs, beaten

½ teaspoon ground nutmeg

½ teaspoon ground nutmeg

½ cup white sugar

½ cup white sugar

2 teaspoons salt

2 teaspoons salt

8 ½ cups all-purpose flour

8 ½ cups all-purpose flour

1 quart oil for frying, or as needed

1 quart oil for frying, or as needed

¾ cup confectioners’ sugar

¾ cup confectioners’ sugar

1 tablespoon water, or as needed

1 tablespoon water, or as needed

Directions

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.

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.

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.

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.

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.

To make glaze, mix the confectioners’ sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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