Long John Doughnuts Recipe

• Level: Intermediate
• Yield: 12 doughnuts
• Nutritional Information per Serving (1 of 12 servings): Calories 558, Total Fat 27 g, Saturated Fat 7 g, Carbohydrates 73 g, Dietary Fiber 2 g, Sugar 32 g, Protein 8 g, Cholesterol 49 mg, Sodium 349 mg
• Total Time: 2 hr 30 min
• Active Time: 1 hr

Doughnuts:

• 1/4 cup warm water (110 to 115F)
• 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 extra for greasing the bowl
• Pinch of nutmeg
• 3/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 4 3/4 cups all-purpose flour, plus extra for dusting (see Cook's Note)
• Cooking spray
• Vegetable oil, for frying

Glaze:

• 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 decoration

Special Equipment:

• Deep-fry thermometer

1. Ready to create bakery-worthy chocolate-glazed doughnuts at home? Start by pouring the warm water into your stand mixer bowl. Stir in a pinch of sugar, sprinkle the yeast on top, and watch it foam up invitingly after 10 minutesyour adventure to fluffy perfection begins![2]
2. Whisk together 3/4 cup sugar, milk, eggs, melted butter, nutmeg, salt, and vanilla in another bowl. Blend into the yeast mixture, then add flour with the dough hook until it's tacky and clings to the hook (3-5 minutes). Shape into a ball on a floured surface for that soft, irresistible dough.[2]
3. Butter a large bowl, add the dough, coat it, cover, and let it double in a cozy spotabout 1 to 1 1/2 hours. Imagine the aroma filling your kitchen![8]
4. Roll out to a 12-by-10-inch rectangle, 1/2-inch thick. Slice into 12 rectangles (2-by-5 inches each) for easy, rectangular delightsno fancy cutter needed![2]
5. Arrange on sprayed parchment-lined sheets, spaced 2 inches apart. Cover and let puff up for 30-40 minutes while you prep the oilpatience rewards with lightness![2]
6. Heat 2 inches of oil to 325F in a pot. Set up a wire rack for drainingthese will fry to golden bliss![2]
7. Make the glaze: Gently heat milk and butter, melt in chocolate chips off-heat for 5 minutes, then whisk smooth with vanilla, corn syrup, sugar, and salt. Divine chocolate magic awaits![6]
8. Fry two at a time: Flip onto oil parchment-side up, peel off paper, and cook 2 minutes per side till golden. Drain and cool slightlycrispy outside, pillow-soft inside![2]
9. Dip tops in glaze, sprinkle fun toppings, and serve fresh. Store airtight up to 3 daystreat yourself to homemade joy![6]

Cook's Note: Spoon and level flour lightlyscooping packs it, drying out your treats. Handle cut dough gently; it's delicate![2]

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