MAPLE LONG JOHN DONUT RECIPES

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Divide into four portions. Roll each into a 12-in. x 5-in. rectangle. Cut each rectangle widthwise into 1-1/2-in. strips., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop dough strips, a few at a time, into hot oil. Turn with a slotted spoon and fry for 1 minute on each side or until golden brown. Drain on paper towels. , In a small bowl, combine the glaze ingredients. Place the long johns on a wire rack; drizzle with glaze.

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.