#225: Classic Long Johns

I'm getting adventurous with trying recipes that use yeast.  I still don't like the precision of these recipes but I'm always pleasantly surprised when these turn out even semi-close to how they are supposed to.  I was scared to try making long johns but fortunately these turned out pretty well.  My dough definitely didn't rise like it was supposed to, so these are slighltly more cake-like consistency but Brian and I surely enjoyed trying different toppings on this one.  :)  We tried pieces of one plain (yummy!), with powdered sugar (Brian's favorite), with a chocolate glaze (also yummy), and with a powdered sugar glaze (might be better if I made it thicker).  And no, we did not eat 4 long johns in trying these out!  We only ate (and shared) 2.  :)

I pulled this recipe out of my latest taste of home magazine....if you don't subscribe to any of their magazines you are missing out!

I also must have made these too big (or maybe b/c they didn't rise), because you are supposed to get 24 servings and I only got 14 long johns.

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 (I used evaporated milk)
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 (I used 1 c whole wheat and 2 c all-purpose)
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.