Title: Longjohns
Categories: Bread Breakfast
Yield: 18 Servings
| 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 | | EGGS, BEATEN |
| 1/2 | ts | NUTMEG |
| 1/2 | c | SUGAR |
| 2 | ts | SALT |
| 9 | c | FLOUR |
| 1 | | 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 | | 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!