Baked Long Johns

I'm not sure why every week day when my alarm goes off a little before 6, I long for three more hours of sleep.  To sleep in until 9....SUCH a luxury.  Which is why, on the weekends, it's a puzzle that I'm up by 7 making coffee.  Not that coffee is a bad thing to get out of bed for, but I could enjoy it just as much a few hours later.

This morning it was dark and rainy, and it struck me that it was a perfect occasion for donuts.  Typically the kids will sweet talk their daddy into making a run to town to the local convenience store on a weekend morning, where he'll pick up a dozen.  

Yes.  It's sad that our donuts come from a convenience store.  I know.  But the kids don't.  It's normal for them.  

It's also normal for them to have a mom that makes donuts that are baked, not fried.  I'm a total buzz kill.

Since these are made with a yeast dough, they do require two rises and some rolling. 

Thus at my house, they will never be made on a school day.  Tehya was practically pacing the kitchen by the time I put them in the oven.

Fortunately they do bake up quickly.  I was a little worried that they would taste like little bread loaves, because they looked like little bread loaves and obviously they weren't fried.

The maple frosting, though, sent them right into long john territory.

I was tempted to fill them.  When I splurge on a donut, I definitely go for the filled long john.  (Not the gross custard kind, but the fluffy whipped kind).  However, I didn't think Tehya would make it a moment longer. 

Even without the deep fat fryer, and even without the filling, they got a five star rating from the taste testers.  I'm guessing we'll have to make them again!

Baked Long Johns
Adapted from this recipe for maple bars  

For the donuts
3 cups all-purpose flour
1 tsp cinnamon
3/4 cup scalded milk
4 T sugar, divided
3 T shortening
1 tsp salt
1 packet (2.25 tsp) yeast
1/4 cup very warm water

For the frosting
3 T butter
1/2 cup brown sugar
4 T milk
3/4 cup powdered sugar
1 tsp Mapleine (extract similar to vanilla)

In a saucepan, heat 3/4 cup milk to 180 degrees and remove from stovetop.  Add shortening and 3 T sugar.  Whisk until combined.  Allow to cool slightly.  In a small bowl, combine 1/4 cup of very warm (not hot) water with yeast and 1 T sugar.  Whisk and allow the yeast to activate until it becomes foamy (about 5 minutes).  In a bowl or mixer, combine the flour and cinnamon until the cinnamon is well distributed in the flour.  Add the milk mixture and stir to cool down the milk.  Whisk the egg into the yeast water, and then add to the flour mixture.  Mix until well combined, then knead for about 5 minutes.  Place the dough in a large greased bowl, cover, and allow to rise for 1 hour.

After the dough has at least doubled, flour a countertop and roll the dough until it is about an inch thick.  Attempt to roll in a rectangle that is much longer than it is tall.  With a knife or straight edged bar cutter, cut the dough into 16 - 18 long john-shaped pieces.  Place on two greased cookie sheets and allow the dough to rise again for about 30 minutes.  Preheat the oven to 425.  Bake the donuts for 7-8 minutes, until it just begins to brown.  

While the donuts are baking, begin on the frosting.  In a small saucepan, bring butter, milk and brown sugar to a boil.  Boil for about 3 minutes, then remove from heat and add the Mapleine, then the powdered sugar.  Beat vigorously until the frosting is smooth.

Allow the baked donuts to cool until they are not too hot to handle.  Then frost and serve warm.  Or cold.  We had positive reviews both ways!