Long John Donuts
Ingredients:
- active dry yeast - 3 T
- warm water (105 degrees) - 1 cup
- sugar, divided - 1/2 cup plus 1 T
- salt - 2 t
- baking powder - 1/2 t
- bread flour - 4 cups
- shortening - 1/4 cup
- egg yolks - 3
- vanilla extract - 1/2 t
- peanut oil, for frying -
- powdered sugar - 1 pound
- light Karo syrup - 1 1/2 t
- salt - 1/4 t
- vanilla extract - 1/4 t
- maple extract - 1 t
- hot water - 1/3 cup plus more if needed
Instructions:
In the bowl of a stand mixer, combine yeast, 1 T sugar and warm water. Let set to proof for 5 - 10 minutes or until frothy.
In a second bowl, combine sugar, salt, baking powder and 4 cups flour. When yeast is ready, add shortening, egg yolks and vanilla, mix with the paddle attachment for 1 minute. Add 1/3 dry ingredients, mix on low until blended. Repeat with the next 1/3 dry ingredients. Switch to hook attachment, add remaining dry ingredients. Mix until no white spots remain, turn mixer to medium speed; knead for 2 minutes. Add more flour a little bit at a time if necessary.
While dough is kneading, boil 2 quarts of water. When dough is done kneading, place on a lightly floured baking sheet. Form a 6 x 6 inch square, lightly sprinkle flour on top of dough, cover dough with a clean cloth. Place the pan in the oven and pour the boiling water into a 13 x 9 inch baking pan, place it on the rack beneath the baking sheet; close oven door. Allow dough to rise for 1 hour or until doubled.
When the dough is done rising, remove it from the oven and place it on a lightly floured surface. Bring 2 quarts of water to a boil. Punch dough down, roll it into an 11 x 12 inch rectangle. Use a pizza cutter to trim 1/2 inch off all the edges of the dough for even rectangle. (Use the scraps to make a 13th donut.) Cut the dough into 12 rectangles 5 x 2 inch. Use a large spatula to carefully transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2 inches apart. Place the baking sheet uncovered back into the oven and pour boiling water back into the 13 x 9 inch baking pan. Let rise for 30 - 45 minutes (or more), until dough is doubled.
When the dough is almost done rising, heat 2 1/2 inches of peanut oil to 350 degrees on a candy thermometer. Use a rubber scraper to carefully place the rectangles in the hot oil, fry for 30 - 40 seconds, flip and fry for another 20 seconds or until golden brown. Remove donuts from the hot oil, drain on paper towels, repeat with the remaining dough.
While donuts are cooling, prepare frosting -- in a bowl, whisk together powdered sugar, corn syrup, 1/4 t salt, 1/4 t vanilla,maple extract and hot water. Dip the dome side of the donuts into the frosting; spread frosting if necessary. Let sit for 10 - 15 minutes before serving. Yields 12 donuts.
