Maple Long Johns Recipes

Steps:

• Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
• In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
• Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
• Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
• Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
• While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
• Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.

Steps:

• In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
• Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
• Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
• Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
• To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-in. rectangle. Cut into 3x1-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-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.

Steps:

• Pastry: In large bowl dissolve yeast in warm water. Add cream, sugar, shortening, egg, salt, nutmeg, and flour. Beat until smooth. Stir in enough of the additional 1/2 C of flour to make the batter a soft dough. Will be sticky. Use any remaining flour to flour work surface and turn dough out. Knead until smooth and elastic about 6-8 minutes. Place kneaded dough into a greased bowl, cover and allow to rise in a warm spot until doubled (about an hour) Punch risen dough down and divide in half. Turn dough out onto floured surface and roll each half into a 12x6" rectangle. Cut rectangle into 3x2" rectangles. Place cut dough 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 the pastries until golden brown on both sides. Set fried pastries on paper towels to drain and cool. Prepare frosting: In microwave or over a double boiler melt chocolate and butter. Stir until smooth. Stir in remaining ingredients and spread over completely cooled pastries.

Steps:

• boil butter and brown sugar 3 minutes
• add few drops maple flavoring
• stir in enough powdered sugar to spread.

Steps:

• 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.