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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 36 |
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This is a delicious breakfast treat. Great for a church brunch or bake sales. I make them when we go camping too. Hope you enjoy them. Ingredients:
long john’s |
1/2 c. shortening |
1 c. boiling water |
1 c. canned milk |
3 pkg. yeast |
1/2 c. warm water |
2 well beaten eggs |
1/2 tsp. nutmeg |
1/2 c. sugar |
2 tsp. salt |
8 1/2 c. flour |
chocolate glaze |
2 (1 oz.) squares unsweetened chocolate |
3 tablespoons butter |
1 cup powdered sugar |
3/4 teaspoon vanilla |
bavarian cream filling |
ingredients |
4 cups milk |
1/4 cup + 1 tablespoon granulated sugar |
3 tablespoon plain gelatin |
1 1/2 teaspoon vanilla extract |
4 large eggs separated |
Directions:
1. Long John’s
2. Dissolve 1/2 cup shortening in 1 cup boiling water. Cool to lukewarm. Add canned milk. Dissolve 3 packages dry yeast in 1/2 cup warm water. Add eggs, nutmeg, sugar and salt. Add flour slowly. Knead for 5 minutes. Let dough rest 10 minutes. Roll to 1/4 inch thick. Cut into strips 1 x 6 inches and place on waxed paper. Let rise until double in bulk. Fry like doughnuts.
3. TRADITIONAL FROSTING: Melt 1/4 cup butter. Add 1/2 cup brown sugar and boil a few minutes. Add a few drops of maple flavoring, 2 tablespoons cream and enough powdered sugar to make spreadable.
4. Chocolate glaze
5. Heat chocolate and butter over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).
6. Bavarian Cream Filling
7. In a large sauce pan, dissolve gelatin in cold milk. Place pan over medium heat and heat until simmering, stirring frequently. While milk is heating, whisk together egg yolks and 1/4 cup sugar until light and pale yellow in color. Slowly add mixture to simmering milk, whisking constantly. Let cook, stirring constantly, until smooth and thickened, about 3 minutes. Remove from heat transfer to a large bowl, and set aside, stirring occasionally, until warm not hot. Beat egg whites until foamy. Add 1 tablespoon sugar and vanilla and continue beating until soft peaks form. Fold in beaten whites. Chill until thickened.
8. After frying the doughnuts allow them to cool. Fill the doughnuts with the chilled Bavarian Cream either by spliting the doughnut and filling or by filling a hole you have made with a long wooden handle, Chill until you have made either the Maple frosting or the Chocolate Glaze. Glaze and enjoy.
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