This recipe is for a classic American dessert, doughnuts or longjohns. The doughnuts are fried and then dipped in a sugary syrup. The longjohns are made with a yeast dough and then baked.
FROSTING1/2 cBROWN SUGAR2 tb HALF
MIX WELL.
IN A SAUCE PAN, HEAT WATER, MILK AND SHORTENING TO 120DEG F.
ADD TO FLOUR MIXTURE.
ADD EGG.
BLEND AT SLOW SPEED UNTIL WELLMIXED.
BEAT 3 MINUTES AT MEDIUM SPEED.
BY HAND GRADUALLY ADD REMAININGFLOUR TO MAKE SOFT DOUGH.
KNEAD ON FLOURED SURFACE UNTIL SMOOTH ANDELASTIC.
PLACE IN GREASED BOWL AND COVER AND LET RISE FOR 1 HOUR OR UNTILDOUBLED IN SIZE.
PUNCH DOWN DOUGH AND DIVIDE INTO TWO PARTS.
ROLL DOUGHINTO A 12 X 6 INCH RECTANGLE.
CUT RECTANGLE INTO 1 STRIPS.
COVER AND LETRISE UNTIL DOUBLED IN SIZE.
HEAT OIL TO 425 DEG F.
FRY EACH STRIP UNTILGOLDEN BROWN.
DRAIN ON PAPER TOWELING.
COAT WITH FROSTING.
PREPARE FROSTING: IN A SMALL SAUCE PAN CONBINE BUTTER AND BROWN SUGAR.
BOIL FOR 2 MINUTES, STIRRING CONSTANTLY.
ADD MAPLE FLAVORING AND HALF
STIR IN ENOUGH POWDERED SUGAR TO MAKE SPREADABLE FROSTING.
Ingredients
Directions
FROSTING1/2 cBROWN SUGAR2 tb HALF
MIX WELL.
IN A SAUCE PAN, HEAT WATER, MILK AND SHORTENING TO 120DEG F.
ADD TO FLOUR MIXTURE.
ADD EGG.
BLEND AT SLOW SPEED UNTIL WELLMIXED.
BEAT 3 MINUTES AT MEDIUM SPEED.
BY HAND GRADUALLY ADD REMAININGFLOUR TO MAKE SOFT DOUGH.
KNEAD ON FLOURED SURFACE UNTIL SMOOTH ANDELASTIC.
PLACE IN GREASED BOWL AND COVER AND LET RISE FOR 1 HOUR OR UNTILDOUBLED IN SIZE.
PUNCH DOWN DOUGH AND DIVIDE INTO TWO PARTS.
ROLL DOUGHINTO A 12 X 6 INCH RECTANGLE.
CUT RECTANGLE INTO 1 STRIPS.
COVER AND LETRISE UNTIL DOUBLED IN SIZE.
HEAT OIL TO 425 DEG F.
FRY EACH STRIP UNTILGOLDEN BROWN.
DRAIN ON PAPER TOWELING.
COAT WITH FROSTING.
PREPARE FROSTING: IN A SMALL SAUCE PAN CONBINE BUTTER AND BROWN SUGAR.
BOIL FOR 2 MINUTES, STIRRING CONSTANTLY.
ADD MAPLE FLAVORING AND HALF
STIR IN ENOUGH POWDERED SUGAR TO MAKE SPREADABLE FROSTING.
