Cherry Long Johns Recipes

LONG JOHNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-in. rectangle. Cut into 3x1-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-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.

CHEF JOHN'S CHERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

LONG JOHNS

Steps:

• In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
• Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
• Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
• Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
• To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

CHERRY LONG JOHNS

Steps:

• Long Johns: In a large saucepan, combine the water,butter, and salt; bring to a boil and then immediately add the flour.(this is just like making cream puff dough). Stir mixture constantly over medium heat for 5 minutes to get a thick dough.
• Pour dough into a mixer bowl with a paddle; gradually add the eggs while mixing until the mixture becomes smooth. Place mixture into a piping bag with a round nozzle and make 4 to 5 inch long -Long Johns..or just drop batter elongated on a parchment covered baking pan. Brush Long Johns with a beaten egg and bake in a preheated oven at 450^ for 15 minutes then turn oven to 325^ for and bake for another 25 minutes; or until they get a crispy texture and light brown in color.
• Cherry Custard Filling: Put the cherry puree in a saucepan over medium heat for 10-15 minutes, reduce mixture to half and then set aside to cool.
• In a bowl, whisk the egg yolks and cornstarch. Boil the water and sweetened condensed milk in a saucepan and then add the egg yolk mixture. Cook over low heat until a firm thick texture appears; add the cherry puree, mix and set aside for 10 minutes, then cool in the refrigerator for 15 minutes.
• Slice the baked Long Johns in half lengthwise and fill them with the cherry custard. Try your best not to overfill them. Enjoy!