“This is a very old recipe from my aunt that I revamped to use my bread machine,” writes Peggy Burdick of Burlington, Michigan. The pastries are deep-fried, then glazed with a simple maple frosting. “They’re very good for coffee breaks,” she notes.
- 1 cup water (70° to 80°)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 cup shortening
- 1/2 teaspoon salt
- 3 cups bread flour
- 2-1/4 teaspoons active dry yeast
- Oil for deep-fat frying
- 2 cups confectioners' sugar
- 1/4 cup half-and-half cream
- 1 tablespoon maple flavoring
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Divide into four portions. Roll each into a 12-in. x 5-in. rectangle. Cut each rectangle widthwise into 1-1/2-in. strips.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Drop dough strips, a few at a time, into hot oil. Turn with a slotted spoon and fry for 1 minute on each side or until golden brown. Drain on paper towels.
- In a small bowl, combine the glaze ingredients. Place the long johns on a wire rack; drizzle with glaze. Yield: about 2-1/2 dozen.
Originally published as Maple-Glazed Long Johns in Simple & Delicious May/June 2006, p52
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