Long Johns

Ingredients

• 3 envelopess active dry yeast , .25 ounce
• 0.5 cups warm water
• 0.5 cups shortening
• 1 cup boiling water
• 1 cup canned evaporated milk
• 2 eggs , beaten
• 0.5 teaspoons ground nutmeg
• 0.5 cups white sugar
• 2 teaspoons salt
• 8.5 cups all-purpose flour
• 1 quart oil for frying , or as needed
• 0.75 cups confectioners' sugar
• 1 tablespoon water , or as needed

Instructions

1. 1

   In a small bowl, dissolve yeast in warm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.

2. 2

   Mix evaporated milk, eggs, nutmeg, sugar, and salt into shortening and water. Stir in yeast mixture and one cup of 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.

3. 3

   Roll 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.

4. 4

   Heat oil in a deep fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove doughnuts from the waxed paper and place a few at a time in hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.

5. 5

   To make glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.