Crispy Elephant Ears Recipe
- 1/2 cup warm milk (110° to 115°)
- 1/4 cup warm water (110° to 115°)
- 1 package (1/4 ounce) active dry yeast
- 2 cups King Arthur Unbleached All-Purpose Flour
- 4-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 egg yolk, beaten
- 6 tablespoons butter, melted, divided
- 2 cups sugar
- 3-1/2 teaspoons ground cinnamon
- 1/2 cup finely chopped pecans
- In a large bowl, combine milk, water and yeast; set aside. In another large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate at least 2 hours.
- Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with a long side, roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices.
- For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon-sugar; roll into a 5-in. circle.
- Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown. Yield: 1-1/2 dozen.
Reviews for Crispy Elephant Ears(3)
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These are delicious! I made them for my son's circus-themed party. They'd make a tasty treat for a chilly fall night, too! Tip: Work quickly while the dough is still chilled. I think the dough rolls better when it's colder :)
A little work, but well worth the results. DELICIOUS !!!
A scratch dough to create a Country Fair Treat. Yield 18 5" cookies.