Long Johns

Recipe View 10 mins **Activate the Yeast (10 minutes):** In a small bowl, dissolve the yeast in warm water. Let it stand until bubbly and frothy, about 10 minutes. This step ensures your dough will rise properly.

Recipe View 5 mins **Prepare the Dough Base (5 minutes):** In a large bowl, dissolve the shortening in the boiling water. Allow this mixture to cool to lukewarm. This is crucial; if the water is too hot, it will kill the yeast when added.

Recipe View 10 mins **Combine Wet and Dry Ingredients (10 minutes):** Mix in the evaporated milk, beaten eggs, nutmeg, sugar, and salt into the cooled shortening mixture. Stir in the yeast mixture. Gradually add the flour, one cup at a time, until the dough becomes firm enough to pull away from the sides of the bowl.

Recipe View 15 mins **Knead and Rest (15 minutes):** Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Place the dough back in the bowl, cover, and let rest for 10 minutes.

Recipe View 20 mins **Shape the Long Johns (20 minutes):** Roll the dough out on a floured surface to a 1/4-inch thickness. Cut the dough into strips that are approximately 1 inch wide and 6 inches long. Place the strips onto pieces of waxed paper (this prevents sticking and makes it easier to transfer to the hot oil).

Recipe View 1 hrs **Proof the Dough (1 hour):** Let the shaped Long Johns rise in a warm place until they have doubled in size, about 1 hour. This is a critical step for achieving a light and airy texture.

Recipe View 15 mins **Fry to Golden Perfection (15 minutes):** Heat the oil in a deep fryer or a large, heavy-bottomed skillet to 350 degrees F (175 degrees C). Carefully remove the Long Johns from the waxed paper and gently place a few at a time into the hot oil, being careful not to overcrowd the pan. Fry for about 3 minutes per side, or until golden brown. Remove from the oil and place on wire racks to drain any excess oil.

Recipe View 5 mins **Glaze and Enjoy (5 minutes):** While the Long Johns are still slightly warm, drizzle them generously with the glaze. To make the glaze, whisk together the confectioners' sugar with water (or milk/extract) until you reach a smooth, drizzlable consistency. Adjust the amount of liquid as needed.