- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup warm milk (110° to 115°)
- 1 egg
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1-1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts, optional
- Dissolve yeast in water. In a large bowl, combine flour, sugar and salt. Cut butter into flour mixture as for pastry. Beat milk, egg and yeast mixture until smooth. Stir into the flour mixture and shape into a ball. Place in a greased bowl; cover and chill for at least 2 hours.
- Turn out onto a floured surface; punch dough down. Cover with a towel and allow to rest 10 minutes. Roll into a 18-in. x 10-in. rectangle. Spread with softened butter. Combine remaining filling ingredients and sprinkle over butter. Starting with the long side, roll up dough jelly-roll style and pinch the edges to seal. Cut into 1-in. slices. Combine topping ingredients; sprinkle a portion of the mixture on waxed paper.
- Place one slice of dough on top of the mixture and roll to a 5-in. circle, turning to coat both sides. Place on greased baking sheets. Repeat until all the circles are rolled and coated. Sprinkle tops of ears with leftover topping if desired. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 1-1/2 dozen.
Originally published as Elephant Ears in Country Extra March 1991, p47
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