Long Johns

Long Johns
From Taste of Home's Best of Country Breads
page 96

Recipe By Twilla Eisele

1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying

Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt

In a 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 top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 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 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.

I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.