Save on Pinterest

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.
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    about 2-1/2 dozen


  • 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
  • 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 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.

Recommended Video


Click stars to rate
Average Rating:
  • tammycookblogsbooks
    May 9, 2014

    These turned out really good. I wasn't sure when I put the flat dough in the fryer what would happen but they puffed up as they fried. I decided to fill them with a cream filling. The maple glaze is a nice twist to just plain glaze. I only used 1 teaspoon of maple flavoring for it. I got 16 long johns from the recipe.

  • NinaH
    Apr 22, 2011

    this has been a family favorite since we found it a few years ago, we use our real maple syrup, though...they are "to die for"

  • fancynanc
    May 17, 2006

    No comment left