Crispy Elephant Ears Recipe
They'll remember these crispy home-baked pastries long after they've licked the last bit of cinnamon-sugar off their fingers! Great with hot coffee, these make a super gift. —Susan Taul, Birmingham, Alabama
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. YIELD:18 servings
- 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 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 serving (1 each) equals 251 calories, 12 g fat (6 g saturated fat), 37 mg cholesterol, 160 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.
© 2014 RDA Enthusiast Brands, LLC