Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup half-and-half cream
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour
Oil for deep-fat frying
MAPLE FROSTING:
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon half-and-half cream
1/8 teaspoon maple flavoring
1 cup confectioners' sugar
CHOCOLATE FROSTING:
2 ounces semisweet chocolate, chopped
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons boiling water
1 teaspoon vanilla extract
Directions
In a large bowl, dissolve yeast in warm water. Add the cream, sugar,
shortening, egg, salt, nutmeg and 3 cups flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be
sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Turn onto a lightly floured
surface; roll each half into a 12-in. x 6-in. rectangle. Cut into
3-in. x 2-in. rectangles. Place on greased baking sheets. Cover and
let rise in a warm place until doubled, about 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°. Fry long
johns, a few at a time, until golden brown on both sides. Drain on
paper towels.
For maple frosting, combine brown sugar and butter in a small
saucepan. Bring to a boil; cook and stir for 2 minutes or until
sugar is dissolved. Remove from the heat; stir in cream and maple
flavoring. Add the confectioners' sugar; beat for 1 minute or until
smooth. Frost cooled long johns.
For chocolate frosting, in a microwave, melt chocolate and butter;
stir until smooth. Stir in remaining ingredients. Spread over cooled
long johns; let stand until set. Yield: 2 dozen.
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