Maple-Glazed Long Johns
- 1 ¼ cups whole milk
- 2 ¼ teaspoons (one packet) active dry yeast
¼ cup granulated maple sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon sea salt
- 4 ¼ cups all-purpose flour plus more for rolling out the dough
- 1 ½ quarts Canola oil (I prefer Crisco Shortening).
- 2 tablespoons unsalted butter melted
⅓ cup pure maple syrup
- 1 cup sifted confectioner sugar
- 1 pinch sea salt to taste
For the Dough —
For the Glaze —
- Prepare the yeast mixture. In a small pot, heat the milk until warm but not hot, about skin temperature. Transfer milk to a large bowl and add the yeast and granulated sugar. Stir gently and set aside.
- Place a stick of butter in the warm pot (off the heat) and allow to melt fully.
- Between 5 and 15 minutes, depending on the age of the yeast, you will see tiny bubbles or even clumps — a sign that your yeast is now ready. Add the melted, cooled butter, eggs, and salt. Stir until incorporated. Add the flour, stirring between each cup to gradually form a sticky, yet firm dough. You may need to grab hold of the bowl firmly as you turn it with a wooden spoon toward the end. Do not knead the dough, simply gather it into a ball and cover it with a towel or cling wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Flatten and cut dough. Turn the dough onto a lightly floured surface and flatten it into a smooth rectangle about ½-inch thick using your palms. Use a dough cutter (a pizza wheel works, too) to cut into one-and-a-half-inch rows by four-inch columns. Meanwhile, slowly bring the oil/shortening to temperature in a Dutch oven over medium heat (or medium-high heat depending on the strength of your burner i.e 320° F)
- Set up a fry station and test the oil/shortening. Break off a piece of dough and roll it into a ball. Gently drop into the hot oil and watch for bubbles to form around the dough; it will float and turn golden brown when ready.
- To fry long johns, add up to 3 or 4 at a time, using a spider to flip to the other side when golden brown. Strain with the spider and transfer to a paper towel or holding rack until cool enough to handle.
Maple Glaze —
- Combine the melted butter, maple syrup, confectioner sugar, and a pinch of salt in a medium bowl. Stir until smooth.
- Dip the warm, fried donuts into the icing mixture and set on a serving tray.
- Allow the icing to form a crystallized smooth layer.
- Best enjoyed fresh.
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