Long John

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Long John Donuts

Long John Donuts


  • 1 package (1/4 ounce) Baking Yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, 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


  • 1-1/4 cups confectioners’ sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour.
  2. Beat until smooth. Stir in enough flour to form a soft dough.
  3. Do not knead. Place in a greased bowl, turning once to grease top.
  4. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down. Turn onto a lightly floured surface; roll into a 12×8-in. rectangle. Cut into 3×1-in. rectangles.
  6. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  7. In a heavy skillet or deep-fat fryer, heat oil to 400°.
  8. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  9. Combine glaze ingredients. Dip tops in glaze while warm.

Makes 2-1/2 dozen.

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