Long JohnsFrom dandelion 9 years ago
- Long John’s shopping list
- 1/2 c. shortening shopping list
- 1 c. boiling water shopping list
- 1 c. canned milk shopping list
- 3 pkg. yeast shopping list
- 1/2 c. warm water shopping list
- 2 well beaten eggs shopping list
- 1/2 tsp. nutmeg shopping list
- 1/2 c. sugar shopping list
- 2 tsp. salt shopping list
- 8 1/2 c. flour shopping list
- chocolate glaze shopping list
- 2 (1 oz.) squares unsweetened chocolate shopping list
- 3 tablespoons butter shopping list
- 1 cup powdered sugar shopping list
- 3/4 teaspoon vanilla shopping list
- Bavarian Cream Filling shopping list
- Ingredients shopping list
- 4 cups milk shopping list
- 1/4 cup + 1 tablespoon granulated sugar shopping list
- 3 tablespoon plain gelatin shopping list
- 1 1/2 teaspoon vanilla extract shopping list
- 4 large eggs separated shopping list
How to make it
- Long John’s
- Dissolve 1/2 cup shortening in 1 cup boiling water. Cool to lukewarm. Add canned milk. Dissolve 3 packages dry yeast in 1/2 cup warm water. Add eggs, nutmeg, sugar and salt. Add flour slowly. Knead for 5 minutes. Let dough rest 10 minutes. Roll to 1/4 inch thick. Cut into strips 1 x 6 inches and place on waxed paper. Let rise until double in bulk. Fry like doughnuts.
- TRADITIONAL FROSTING: Melt 1/4 cup butter. Add 1/2 cup brown sugar and boil a few minutes. Add a few drops of maple flavoring, 2 tablespoons cream and enough powdered sugar to make spreadable.
- Chocolate glaze
- Heat chocolate and butter over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).
- Bavarian Cream Filling
- In a large sauce pan, dissolve gelatin in cold milk. Place pan over medium heat and heat until simmering, stirring frequently. While milk is heating, whisk together egg yolks and 1/4 cup sugar until light and pale yellow in color. Slowly add mixture to simmering milk, whisking constantly. Let cook, stirring constantly, until smooth and thickened, about 3 minutes. Remove from heat transfer to a large bowl, and set aside, stirring occasionally, until warm not hot. Beat egg whites until foamy. Add 1 tablespoon sugar and vanilla and continue beating until soft peaks form. Fold in beaten whites. Chill until thickened.
- After frying the doughnuts allow them to cool. Fill the doughnuts with the chilled Bavarian Cream either by spliting the doughnut and filling or by filling a hole you have made with a long wooden handle, Chill until you have made either the Maple frosting or the Chocolate Glaze. Glaze and enjoy.
The Cookdandelion Ashland, NE
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