Long Johns
Michele
We always knew these as Long Johns growing up, but a lot of people would call them a maple bar. The recipe is from the Rollingstone cookbook.
ingredients
Long John doughnut- 2 packages active dry yeast
- 3/4 cup milk (scalded)
- 3/4 cup water (use potato water if possible)
- 2 eggs, beaten
- 1/2 cup shortening
- 1/2 cup sugar
- 2 teaspoons salt
- Approximately 6 cups flour
- 3 cups powdered sugar
- 4 tablespoons butter, melted
- 1/2 -1 teaspoon maple extract
- milk to thin to proper consistency
- Beat ingredients together and thin to spreadable consistency.
directions
- 1
Add shortening, sugar and salt to scalded milk; cool to lukewarm. Soften yeast in warm potato water (110°) and set aside. To cooled milk mixture, add eggs and 1 1/2 cups flour and beat together with mixer. Add yeast water and an additional 4 cups flour. Knead dough, adding additional 1/2 cup flour as needed to keep dough soft but not too sticky to handle.
- 2
Place kneaded dough in greased bowl and let rise in warm place until doubled. Punch down and let rise again. Pat or roll out dough to about 3/4" thickness. Cut strips to desired length. Let rise again then then fry in deep fat fryer at 350° until light golden brown on one side. Turn once and finish frying. Remove from fryer and let cool. Frost with brown sugar or maple flavored frosting.
notes
Frosting recipe ingredients are approximate amounts and can be adjusted for individual taste preference and amount of frosting needed.
Source: Rollingstone Cookbook
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