Foray For Donuts…..
Once in a while we need to “splurge” or reward ourselves for…well, for just about anything.
I can use that little saying whenever I begin to feel guilty eating something that is…well, not necessarily good for me!
First, I have to tell you that I have not visited a donut shop in ages.
Years ago, I used to take my little grand daughter (every Friday morning) to the local Daylight Donut Shop. Sometimes we would meet up with friends and sometimes her mommy joined us.
This is the same little grand daughter that has now become “Little Mommy”, so that tells you how long ago the foray for donuts happened! (OK, I sneaked in a picture of my great grandson…..and my granddaughter!)
When we went to eat “doneees”, (grand daughters term for them at the time)… it wasn’t a foray for any donut…it was for just two kinds…not eaten at the same sitting (OK, I don’t really remember that part, I could have eaten both at the same sitting)…she says demurely!
The two types of donut: Fried Cinnamon Roll….nothing unhealthy there….and the maple long john.
A few weeks ago, a sign went up in a little strip mall just down the street from our home and it said:
Opening Soon…Dunkin’ Donuts!!!!!!!!
So one morning, the Captain and I decided to search out the Dunkin’ Donut shop here in our little city and chow down on a maple long john or a fried cinnamon roll.
However, once we arrived, the young clerk behind the counter informed us that this Dunkin’ Donut does not have the fried cinnamon rolls AND she had never heard of a maple long john.
She knew of maple donuts (which had already been sold out) but not my sought after treat!
I just couldn’t settle for a confetti topped cake donut or a double chocolate. I wanted MAPLE!!!!
I also remembered that someone somewhere….sorry I can’t place who said it…but someone told me long ago that they used canned biscuits to make chocolate eclairs and stuffed them with pudding.
Well, if eclairs could be made from biscuits….so could Maple Long Johns.
Tip: I like to keep my extracts in a plastic covered container….that way they are always in the same place.
(The printable recipe is below, although one hardly needs a recipe to make these)
I know, I am talented that way….NOT!
I also made maple donuts too….and some just plain round biscuit shaped.
Now when will that Dunkin’ Donut Shop open? We need to have a talk about Maple Long-Johns!
Have a great week-end my dear readers, and give yourself permission to have that forbidden food….in moderation of course!
- 1 8-count can refrigerated biscuit dough (I use Pillsbury Grand Homestyle Buttermilk biscuits)
- 2 cups canola oil or vegetable oil for frying
- 1/3 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tablespoon maple extract
- Pour 2 cups of oil into a medium sized saucepan and begin heating on medium-low heat (you can test for the right temp by sticking the wooden handle of spoon into the oil and if tiny bubbles appear all around the handle of the wood...your oil is ready.This will be about 350 degrees.
- While the oil is heating, open the biscuit dough and separate each biscuit.... then stretch each piece of dough into an oblong shaped bar and set aside
- In a small saucepan, combine butter and brown sugar and milk bring to a soft boil while stirring to keep the mixture from getting too hot and scorching.
- Reduce heat to low and continue cooking for about 3-4 more minutes and then sit aside to cool a bit.
- Add maple extract and powdered sugar (I like to add in increments to keep the mixture from lumping, you will want a smooth texture, if the glaze is too thick, you can add small amounts of milk to get desired consistency)
- When your oil reaches the correct temperature, carefully lower the biscuit dough into the oil. do not crowd the pan.Depending on the size of your pan of oil, two should fit nicely.
- Cook on each side for about 2 minutes (each side) until golden brown
- Drain on rack with paper towel underneath until they are cool enough for you to handle
- You can either dip the cooked dough/bars in the glaze or drizzle it over the top....I like it either way.
- You can either make the glaze first or fry the biscuit bars first. If you decide to make the glaze first, you can keep it warm by placing over a very very low heat while working with the biscuit dough. Just be sure to whisk or stir with a fork to a spreadable smooth consistency before glazing.