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Long Johns




Source of Recipe


Unknown
Long Johns

1 package active dry yeast
1/4 cup warm water (110° -115°)
1 cup warm milk (110° - 115°)
1/4 cup butter or margarine, softened
1/4 cup sugar
1/2 teaspoon salt
1 egg
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
1 tablespoon water
1/2 teaspoon vanilla
1/8 teaspoon salt

In mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and egg; mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-inch rectangle. Cut into 3x1-inch rectangles.

Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. In an electric skillet or deep-fat fryer, heat oil to 400° F. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
Combine glaze ingredients; brush over warm long johns.

Yield: 2-1/2 dozen