 |
LONGJOHNS
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE BATTER-----
1/2 c SHORTENING
1 c BOILING WATER
1 c EVAPORATED MILK
1/2 ts LEMON EXTRACT
3 pk YEAST
1/2 c WARM WATER
2 ea EGGS, BEATEN
1/2 ts NUTMEG
1/2 c SUGAR
2 ts SALT
9 c FLOUR
1 ea OIL FOR FRYING
-----FOR THE FROSTING-----
1/2 c BUTTER
1/2 c LIGHT BROWN SUGAR
3 tb HEAVY CREAM
3/4 ts MAPLE FLAVORING
1 ea POWDERED SUGAR AS NEEDED
COMBINE SHORTENING AND BOILING WATER. STIR IN MILK AND
LEMON FLAVORING. DISSOLVE THE YEAST IN 1/2 CUP WARM
WATER. WHEN SHORTENING MIXTURE IS LUKEWARM ADD IN
YEAST MIX. ADD REMAINING INGREDIENTS, ADDING JUST
ENOUGH FLOUR TO MAKE A SOFT DOUGH THAT CAN BE KNEADED.
KNEAD FOR 5 MINUTES. COVER DOUGH AND LET REST FOR 10
MINUTES. ROLL OUT TO 1/4 INCH THICKNESS. CUT INTO 6" X
1" STRIPS. COVER WITH TEA TOWEL AND LET RISE FOR 1
HOUR. HEAT OIL TO 375 DEG F. SLIP RAISED SIDE OF DOUGH
INTO OIL AND THEN TURN OVER, COOKING BOTH SIDES UNTIL
LIGHTLY BROWNED. DRAIN ON PAPER TOWELS, THEN FROST.
FOR THE ICING, BOIL THE BUTTER, BROWN SUGAR, AND CREAM
IN A SMALL PAN FOR THREE MINUTES. ADD FLAVORING, THEN
ENOUGH POWDERED SUGAR TO MAKE SPREADING EASY. ENJOY!
- - - - - - - - - - - - - - - - - -
|
