LONG JOHN DONUTS RECIPES

Steps:

• In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large 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 mixture and one cup of the 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 the 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 the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
• To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

Steps:

• In a large bowl, dissolve yeast and 2 tablespoons of sugar in warm milk. Set aside until yeast activates, or bubbles up.
• Sift together salt and flour. Set aside.
• Cream together eggs, ¼ cup sugar, and butter until pale and fully incorporated.
• Add the yeast and egg mixture into the flour. Mix until it forms a smooth dough.
• Dust work surface with flour and knead the dough for roughly 10 minutes before shaping into a ball.
• Grease a large mixing bowl with olive oil and place your dough in it, turning once to grease its top.
• Cover and let rise for about 1 hour in a warm place until doubled in size.
• Punch dough down after the dough has risen.
• Turn dough onto a lightly floured surface. Using your rolling pin, roll into a 12-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles.
• Place cuts on greased baking sheets.
• Cover and let rise for 30 minutes in a warm place until it doubled in size.
• In an electric skillet or deep-fat fryer, heat oil to 400 degrees F. Fry doughnuts, by batches, until golden brown on both sides. Drain on paper towels to remove excess oil.
• In a medium-sized bowl, combine all glaze ingredients. Mix them together and coat the top of the donuts with glaze and set aside at room temperature until the glaze is fully absorbed for roughly 15 minutes.
• Using a pastry bag, drizzle your glaze in a zigzag pattern and allow to firm up, another 30 minutes roughly. Serve.