Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup half-and-half cream1/4 cup sugar1/4 cup shortening1 large egg, room temperature1 teaspoon salt1/2 teaspoon ground nutmeg3 to 3-1/2 cups all-purpose flourOil for deep-fat fryingMAPLE FROSTING:1/4 cup packed brown sugar2 tablespoons butter1 tablespoon half-and-half cream1/8 teaspoon maple flavoring1/2 cup confectioners’ sugarCHOCOLATE FROSTING:2 ounces semisweet chocolate, chopped2 tablespoons butter1/2 cup confectioners’ sugar2 tablespoons boiling water1 teaspoon vanilla extract
Preparation
In a large bowl, dissolve yeast in warm water. Add 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, 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 down dough; divide in half. Turn onto a lightly floured surface; roll each half into a 12x6-in. rectangle. Cut each portion into twelve 3x2-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, stirring to dissolve sugar. Remove from 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.
