Title: Doughnuts or Longjohns
Categories: Bread Breakfast
Yield: 24 Servings
| DOUGHNUTS |
| 4 1/2 | c | FLOUR |
| 2 | pk | YEAST |
| 1/4 | c | SUGAR |
| 1 | ts | SALT |
| 1/2 | c | WATER |
| 1/2 | c | EVAPORATED MILK |
| 1/4 | c | SHORTENING |
| 1 | | EGG |
| FROSTING |
| 1/2 | c | BROWN SUGAR |
| 1/4 | c | BUTTER |
| 1/4 | ts | MAPLE FLAVORING |
| 2 | tb | HALF & HALF |
| 1 | c | POWDERED SUGAR |
IN A LARGE MIXER BOWL COMBINE 1 1/2 CUPS FLOUR, YEAST, SUGAR, SALT AND
NUTMEG. MIX WELL. IN A SAUCE PAN, HEAT WATER, MILK AND SHORTENING TO 120
DEG F. ADD TO FLOUR MIXTURE. ADD EGG. BLEND AT SLOW SPEED UNTIL WELL MIXED.
BEAT 3 MINUTES AT MEDIUM SPEED. BY HAND GRADUALLY ADD REMAINING FLOUR TO
MAKE SOFT DOUGH. KNEAD ON FLOURED SURFACE UNTIL SMOOTH AND ELASTIC. PLACE
IN GREASED BOWL AND COVER AND LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE.
PUNCH DOWN DOUGH AND DIVIDE INTO TWO PARTS. ROLL DOUGH INTO A 12 X 6 INCH
RECTANGLE. CUT RECTANGLE INTO 1" STRIPS. COVER AND LET RISE UNTIL DOUBLED
IN SIZE. HEAT OIL TO 425 DEG F. FRY EACH STRIP UNTIL GOLDEN 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 & HALF. STIR IN ENOUGH POWDERED SUGAR TO MAKE
SPREADABLE FROSTING.