Ingredients Jump to Instructions ↓

  1. 3 packages (1/4 ounce each ) active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 1/2 cup shortening

  4. 1 cup boiling water

  5. 1 cup evaporated milk

  6. 1/4 teaspoon lemon extract

  7. 2 eggs

  8. 1/2 cup sugar

  9. 2 teaspoons salt

  10. 1/2 teaspoon ground nutmeg

  11. 8-1/2 to 9 cups all-purpose flour Oil for deep-fat frying FROSTING:

  12. 3/4 cup packed brown sugar

  13. 6 tablespoons butter, cubed

  14. 1/3 cup half-and-half cream

  15. 3 cups confectioners' sugar

  16. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, dissolve yeast in warm water. In a small bowl, combine shortening and boiling water. Stir in milk and extract; cool to 110°-115°. Add to yeast mixture. Beat in eggs, sugar, salt and nutmeg. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes. On a floured surface, roll out dough to an 18-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Cover and let rise in a warm place until doubled, about 1 hour. Heat oil in an electric skillet or deep-fat fryer to 375°. Fry dough strips in oil for 2 minutes or until golden brown, turning once. Drain on paper towels. For frosting, combine brown sugar, butter and cream in a saucepan. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in confectioners' sugar and vanilla; beat with portable mixture until creamy. Frost the long johns. Yield: 3 dozen.


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