Description
These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors.
Ingredients
- 3 (.25 ounce) envelopes active dry yeast
- ½ cup warm water
- ½ cup shortening
- 1 cup boiling water
- 1 cup canned evaporated milk
- 2 eggs, beaten
- ½ teaspoon ground nutmeg
- ½ cup white sugar
- 2 teaspoons salt
- 8 ½ cups all-purpose flour
- 1 quart oil for frying, or as needed
- ¾ cup confectioners’ sugar
- 1 tablespoon water, or as needed
Instructions
- In a small bowl
- dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly
- about 10 minutes. In a large bowl
- dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
- Mix the evaporated milk
- eggs
- nutmeg
- sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface
- or until smooth. Let rest for 10 minutes.
- Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper
- and let rise until doubled in size
- about 1 hour.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side
- or until light brown. Set over wire racks to drain. Drizzle with glaze.
- To make the glaze
- mix the confectioners’ sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.
Prep Time: 15 mins
Cook Time: 6 mins
Total Time: 1 hr 31 mins
Servings: 24