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Maple-Glazed Long Johns

 Maple-Glazed Long Johns
“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.
32 ServingsPrep: 30 min. Cook: 5 min./batch


  • 1 cup water (70° to 80°)
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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
  • GLAZE:
  • 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

2 of 2

Maple-Glazed Long Johns (continued)

Directions (continued)

  • 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.