Long John recipe

Growing up, my Aunt Mutz would make home made long johns for any and every occasion, and sometimes no occasion at all.  Seriously, the woman had nine kids and made homemade bakery too!  Since moving to assisted living a few years ago, she couldn’t make them any more, but I always intended to bring her over to my house to teach me how. Good intentions aren’t good enough sometimes. My Aunt Mutz passed away a week ago. She will be forever loved and missed. A very sweet woman, always with a smile. I never did get that recipe from her, and I wanted to make them for the dinner after the funeral this past weekend. I didn’t want to bother any of my cousins for the recipe, figuring they had enough on their minds, so I went online in search of a recipe.  I found one that looked good and did a test run on Wednesday. After tweaking it a little, I think I came very close to her recipe. The original recipe is Here. But here is my version:

Ingredients

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 cup Warm milk
  • 1/4 cup butter, softened
  • 1/2 tsp Salt
  • 1 egg
  • 1/4 cup Sugar
  • 3 1/4- 3 3/4 cups Flour
  • Oil or shortening for frying
  • Glaze:
  • 2 1/2 cups powdered sugar
  • 1 Tbsp brown sugar
  • 1/8 cup water
  • 1/8 tsp salt
  • 1 tsp vanilla extract

1. In large bowl dissolve yeast in warm water. Add milk, butter, sugar, salt and egg. Add two cups flour and beat until smooth. Stir in enough flour to make soft dough.

2. Do not knead, place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

3. Punch down dough. Place on a lightly floured surface. Roll into 12×8 rectangle. Cut into 3×1 rectangles. Place on greased cookie sheet. Cover and let rise about 30 minutes until double in size.

  
    

4. Heat oil to 375, fry dough a few at a time, flipping after a few seconds. Remove when golden brown.drain on paper towel.

    

5. Sift together powdered sugar , brown sugar and salt. Add vanilla and water to make glaze consistency. Dip warm doughnuts in glaze.

  

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