There is no one definitive recipe for Longjohns. However, they are typically made with a dough that is rolled out and cut into shapes, then fried and coated with a sugar or chocolate glaze.
FOR THE FROSTING:1/2 cBUTTER3/4 ts MAPLE FLAVORING1/2 cLIGHT BROWN SUGAR1 ea POWDERED SUGAR AS NEEDED3 tb HEAVY CREAM COMBINE SHORTENING AND BOILING WATER.
STIR IN MILK AND LEMON FLAVORING.
DISSOLVE THE YEAST IN 1/2 CUP WARM WATER.
WHEN SHORTENING MIXTURE ISLUKEWARM ADD IN YEAST MIX.
ADD REMAINING INGREDIENTS, ADDING JUST ENOUGHFLOUR TO MAKE A SOFT DOUGH THAT CAN BE KNEADED.
KNEAD FOR 5 MINUTES.
COVERDOUGH AND LET REST FOR 10 MINUTES.
ROLL OUT TO 1/4 INCH THICKNESS.
CUTINTO 6 X 1 STRIPS.
COVER WITH TEA TOWEL AND LET RISE FOR 1 HOUR.
HEATOIL TO 375 DEG F.
SLIP RAISED SIDE OF DOUGH INTO OIL AND THEN TURN OVER,COOKING BOTH SIDES UNTIL LIGHTLY BROWNED.
DRAIN ON PAPER TOWELS, THENFROST.
FOR THE ICING, BOIL THE BUTTER, BROWN SUGAR, AND CREAM IN A SMALLPAN FOR THREE MINUTES.
ADD FLAVORING, THEN ENOUGH POWDERED SUGAR TO MAKESPREADING EASY.
ENJOY! .
Ingredients
Directions
FOR THE FROSTING:1/2 cBUTTER3/4 ts MAPLE FLAVORING1/2 cLIGHT BROWN SUGAR1 ea POWDERED SUGAR AS NEEDED3 tb HEAVY CREAM COMBINE SHORTENING AND BOILING WATER.
STIR IN MILK AND LEMON FLAVORING.
DISSOLVE THE YEAST IN 1/2 CUP WARM WATER.
WHEN SHORTENING MIXTURE ISLUKEWARM ADD IN YEAST MIX.
ADD REMAINING INGREDIENTS, ADDING JUST ENOUGHFLOUR TO MAKE A SOFT DOUGH THAT CAN BE KNEADED.
KNEAD FOR 5 MINUTES.
COVERDOUGH AND LET REST FOR 10 MINUTES.
ROLL OUT TO 1/4 INCH THICKNESS.
CUTINTO 6 X 1 STRIPS.
COVER WITH TEA TOWEL AND LET RISE FOR 1 HOUR.
HEATOIL TO 375 DEG F.
SLIP RAISED SIDE OF DOUGH INTO OIL AND THEN TURN OVER,COOKING BOTH SIDES UNTIL LIGHTLY BROWNED.
DRAIN ON PAPER TOWELS, THENFROST.
FOR THE ICING, BOIL THE BUTTER, BROWN SUGAR, AND CREAM IN A SMALLPAN FOR THREE MINUTES.
ADD FLAVORING, THEN ENOUGH POWDERED SUGAR TO MAKESPREADING EASY.
ENJOY! .
