Here is my favourite recipe for the best fried donuts!
P.S. If you’re feeling really creative…you could try making your own sprinkles to go along with. Now that’s delicious!
YEAST DONUTS/LONG JOHNS
*This recipe is from a legit bakery. It makes a ton of dough and requires SOME space to let the long johns rise. I usually make half a recipe. I contemplated halving the recipe for you but you might think 4.5 eggs is a weird and complicated thing. You could third it, but I dislike math so here it is in its true form!
- 4 tbsp yeast
- 4 tsp sugar
- 2 cups warm water
- 9 eggs
- 1 1/2 cups sugar
- 1 1/4 cups oil
- 1 tbsp salt
- 4 cups scalded milk
- Flour (enough until it’s not sticky anymore. Get to know the dough. It’s either a bakery thing or else it’s how they keep their recipe a secret by never sharing the flour ratio? Regardless, next time I make these I promise to keep track and let you know!)
1. Mix yeast, sugar, and water. Let mingle.
2. While the yeast is mingling, you can scald your milk. Please don’t do it in a kettle, as I once tried to.
3. Mix together eggs with sugar.
4. Add oil and salt to eggs and sugar.
5. Once the milk is warm, add a little bit to the eggs to warm them up (temper them). Slowly add more milk and continue mixing as you do until all of the milk is incorporated.
6. Mix in the yeast mixture.
7. Add enough flour to make a soft dough. I think if you’re working with yeast you probably should have a good idea of what it feels like.
8. Let rise until double in size. Pinch and let rise again. *I know you’re like, but for how long? I said double…
9. Shape into long johns or donuts, or both. Or frankenstein donuts…I promise it won’t affect the taste. It’s probably easier if you divide the dough up into four or so pieces for easier rolling and shaping. Let rise again.
10. Fry in hot oil until golden brown. *Again… honestly, I do it in a pot without a thermometer because that’s just what’s been easiest for me when the craving hits. #idreamofdeepfriers #GoogleSays
It’s true, I don’t do a lot of deep frying which is why I haven’t invested in a thermometer quite yet.
10. Top with icing and cover with sprinkles, toasted coconut, oreos, sprinkles and peanuts… the possibilities are really endless. My favourite step. I really like a fluffy butter icing, like cup cake icing. None of that glaze shit.
11. Try not to eat them all.
Your take on donut toppings
I’d love to hear what your favourite kind is or the craziest flavour you’ve had! I’ve always been a classic, hundreds and thousands kind of girl, but I recently had a maple pecan long john from the farmers market and it was amazing! Leave a comment below or connect with us on social.
xo From our bellies to yours!
My favourite place for long johns and boston cremes in my hometown, where I also slang dough for a while.
Wadena Bakery, #70- Main Street, Wadena, SK S0A 4J0, Canada; 1 306 338 22