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Ingredients
- MAPLE FROSTING:
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup half-and-half cream
- 1/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 to 3-1/2 cups all-purpose flour
- Oil for deep-fat frying
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 1 tablespoon half-and-half cream
- 1/8 teaspoon maple flavoring
- 1 cup confectioners' sugar
- CHOCOLATE FROSTING:
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 2 tablespoons boiling water
- 1 teaspoon vanilla extract
Details
Servings 24
Preparation
Step 1
In a large bowl, dissolve yeast in warm water. Add the cream, sugar, shortening, egg, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Turn onto a lightly floured surface; roll each half into a 12-in. x 6-in. rectangle. Cut into 3-in. x 2-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°. Fry long johns, a few at a time, until golden brown on both sides. Drain on paper towels.
For maple frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in cream and maple flavoring. Add the confectioners' sugar; beat for 1 minute or until smooth. Frost cooled long johns.
For chocolate frosting, in a microwave, melt chocolate and butter. Stir until smooth. Stir in remaining ingredients. Spread over cooled long johns; let stand until set. Yield: 2 dozen.
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