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Crispy Elephant Ears

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.
  • Makes
    1-1/2 dozen

Ingredients

  • 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
  • FILLING/TOPPING:
  • 6 tablespoons butter, melted, divided
  • 2 cups sugar
  • 3-1/2 teaspoons ground cinnamon
  • 1/2 cup finely chopped pecans

Directions

  • 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.
Nutrition Facts
1 each: 251 calories, 12g fat (6g saturated fat), 37mg cholesterol, 160mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 2g protein.
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  • SSWW
    Sep 4, 2012

    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 :)

  • nuts4cooking
    Aug 20, 2012

    A little work, but well worth the results. DELICIOUS !!!

  • gwashington1961
    Aug 3, 2012

    A scratch dough to create a Country Fair Treat. Yield 18 5" cookies.