Long John Doughnut -- The Sweet Reward of a Steady Week

A quiet week of bread and family. The subscription deliveries went out on Saturday. The farmers' market sold out by 10 AM. The Anapra bakery reported its best week of the month. The numbers are steady. The steady is the success. The success is the bread.

When the week wraps up the way this one did — subscriptions out on time, the market selling out before mid-morning, the Anapra numbers holding strong — I don’t feel the need for anything fancy. But steady weeks deserve a small celebration, and in our house that means doughnuts. The Long John is what I reach for: simple, generous, a little indulgent without being over the top. It felt right to make a batch on Sunday, just for us, after all the bread had gone out into the world.

Long John Doughnut

Prep Time: 30 minutes + 1 hour rise | Cook Time: 20 minutes | Total Time: 1 hour 50 minutes | Servings: 12 doughnuts

Ingredients

3 1/2 cups all-purpose flour, plus more for dusting
2 1/4 teaspoons active dry yeast (1 packet)
3/4 cup whole milk, warmed to 110°F
1/4 cup granulated sugar
1/2 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, softened
Vegetable oil, for frying (about 4 cups)
2 cups powdered sugar
3–4 tablespoons whole milk (for glaze)
1 teaspoon vanilla extract

Instructions

Activate the yeast. Combine warm milk and granulated sugar in a large bowl. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
Make the dough. Add eggs, butter, and salt to the yeast mixture and stir to combine. Add flour 1 cup at a time, mixing until a soft dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
First rise. Place dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot until doubled, about 1 hour.
Shape the doughnuts. Punch down the dough and roll out on a floured surface to about 1/2-inch thickness. Cut into rectangles approximately 3 inches by 1 1/2 inches. Place on a parchment-lined baking sheet, cover, and let rest 20 minutes.
Fry the doughnuts. Heat vegetable oil in a deep, heavy pot to 350°F. Working in batches, fry doughnuts 1–2 minutes per side until deep golden brown. Remove with a slotted spoon and drain on a wire rack set over paper towels.
Make the glaze. Whisk together powdered sugar, milk, and vanilla until smooth and pourable. Adjust milk for desired consistency.
Glaze and serve. While doughnuts are still slightly warm, dip the tops into the glaze, letting excess drip off. Set on the rack until glaze is set, about 10 minutes. Serve the same day for best texture.

Nutrition (per serving)

Long John Doughnut -- The Sweet Reward of a Steady Week