Janet's Jonuts, Maple Short Johns

Janet Scott


These melt in your mouth! I love maple long johns, and this one I made with buttermilk! I originally got this recipe from Peggianne and she called them "My moms raised donuts". I took away some of the milk and added buttermilk.
The frosting I created on my own using maple syrup, you will love these!

It does take some time to do but loads of fun and very rewarding knowing you made them.

Like I say "Rise and Shine"


pinch tips: Perfect Bacon Every Time



13 / bakers dozen


1/4 c
warm water (to the touch, not hot)
1 pkg
rapid rise yeast (see photo below)
1/2 tsp
white sugar
1/4 c
2 Tbsp
2+ Tbsp
plus 2 teaspoons shortening (one half of one third cup)
1/8 c
white sugar
1/2 tsp
1 large
2 c
all purpose flour
4 c
crisco oil


1/2 c
real butter (one stick)
4 Tbsp
maple syrup
4 Tbsp
1 c
powdered sugar

Directions Step-By-Step

Pour 1/4 cup of warm water into a small bowl, and stir in the yeast and 1/2 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
In a small saucepan add both milks and vegetable shortening.
Over medium-low heat, cook until the shortening has just melted and the milk has tiny bubbles around the edge. Remove from heat
In your standing mixer, add 1/8 cup of sugar and the salt and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until "warm".
Beat in the yeast mixture, egg, and 1/2 cup of flour on low speed until smooth. Gradually beat in remaining 1 1/2 cups flour to make a soft dough.

Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
Form the dough into a ball and place into a large greased bowl.flip your dough as to lightly have a greased ball. Cover the bowl with saran wrap.
Set the bowl into a warm place; let the dough rise until doubled in size.
Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with knife or a cutter of your choice. I'm using a easter egg cookie cutter then forming a long tube from that. I want them all to be the same size.
Place the donuts on a cookie sheet lined with parchment paper or waxed paper. Let the doughnuts rise until very light and fluffy, about 1 hour, maybe a little longer depending how warm your area is.
In a medium sauce pan, add your oil.
On medium heat using a candy thermometer, reach 300 degrees.
Or: Heat oil in a deep-fryer to 350 degrees.
Gently pick up and place the doughnuts into the hot oil, working in small batches of 2 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes total time.
Drain the doughnuts on a lined cookie sheet with paper towels to absorb oil.
While they are cooling whip up your frosting. This frosting stays soft so if you want it to dry better just add more powdered sugar.

After completely cooled, frost and decorate!

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