Name: Long John Doughnuts
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 12 doughnuts
Ingredients: 1/4 cup warm water (110 to 115 degrees F); One 1/4-ounce packet active dry yeast; 3/4 cup granulated sugar, plus a pinch; 1 cup whole milk; 2 large eggs; 4 tablespoons melted unsalted butter, plus more for the bowl; Pinch nutmeg; 3/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 4 3/4 cups all-purpose flour, plus more for dusting (see Cook’s Note); Cooking spray; Vegetable oil, for frying; 1/4 cup whole milk; 2 tablespoons unsalted butter; 4 ounces semisweet chocolate chips; 1 teaspoon pure vanilla extract; 1 tablespoon corn syrup; 1 cup confectioners’ sugar; Kosher salt; Sprinkles, for decorating

Directions

Special equipment:

deep-fry thermometer

For the doughnuts: Place the warm water in the bowl of a stand mixer. Add a pinch of granulated sugar, then sprinkle the yeast on top and let stand until foamy, about 10 minutes.
Meanwhile, whisk the 3/4 cup granulated sugar, milk, eggs, melted butter, nutmeg, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using a dough hook attachment, gradually beat in the flour. Continue beating until the dough gathers around the hook but remains sticky, 3 to 5 minutes. Scrape the dough from the bowl with a rubber spatula and turn the dough out onto a floured surface. Shape into a ball.
Brush the inside of a large bowl with melted butter. Add the dough and turn to coat. Cover with plastic and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured surface. Using your hands, pat the dough into a 12-by-10-inch rectangle about 1/2 inch thick. Cut the dough in half crosswise, so you have two pieces 12-by-5 inches each. Then cut each half into 6 pieces that measure 2-by-5 inches; you will have 12 rectangles total.
Line two sheet pans with parchment and lightly coat with cooking spray. Arrange the 12 rectangles on the baking sheets, leaving at least 2 inches between each. Cover loosely with plastic and set aside at room temperature to rise again until slightly puffed, 30 to 40 minutes.
While the donuts are rising, heat 2 inches of oil in a large pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Set a wire rack over a sheet pan.
While you wait for the doughnuts to rise and the oil to heat, make the glaze: Warm the milk and butter in a small saucepan over medium-low heat until the butter is melted, about 5 minutes. Remove from the heat, add the chocolate chips and let them sit until they begin to melt, about 5 minutes, then whisk until smooth. Add the vanilla, corn syrup, confectioners’ sugar and a pinch of salt and continue whisking until smooth. Set aside.
Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, about 2 minutes per side. Remove with a slotted spoon or spider and place on the rack to cool slightly, about 3 minutes. Repeat with the remaining doughnuts.
Carefully spread glaze over the tops of the doughnuts. Place back on the cooking rack and top with sprinkles. Serve at room temperature. The doughnuts can be stored in an airtight container for up to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Once cut, the dough is very delicate so handle it carefully when transferring it to the parchment.

Long John Doughnuts

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Doughnuts:

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Directions

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Cook’s Note

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