Elephant Ears Recipe 425 Recipes

ELEPHANT EARS

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

EASY ELEPHANT EARS

Steps:

• Preheat oven to 375°. Mix sugar and cinnamon., On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes. Repeat., Unwrap and cut dough into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until crisp and golden brown. Remove to wire racks to cool.

ELEPHANT EARS

Steps:

• Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.

ELEPHANT EARS

Steps:

• Preheat the oven to 400 degrees F.
• Unfold the pastry sheet on a clean work surface. Sprinkle with 2 tablespoons of the cinnamon sugar. Starting at each long side, fold the pastry toward the center, leaving a 1/4-inch space in the middle. Sprinkle with the remaining 1 tablespoon cinnamon sugar. Fold one side over the other, making a 4-layer rectangle. Cut the rectangle into twelve 3/4-inch slices and put the slices cut-side down on baking sheets, about 2 inches apart.
• Bake until golden brown, 15 to 18 minutes. Use a spatula to transfer them from the baking sheets to cool on wire racks.

ELEPHANT EARS

Steps:

• Heat the oven to 425 degrees.
• Grease a cookie sheet with shortening.
• Heat margarine until melted; set aside.
• Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.
• Stir in milk and 3 tablespoons of the melted margarine until dough forms.
• Sprinkle a surface lightly with flour; turn dough onto surface.
• Knead 10 times.
• Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
• Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon.
• Roll dough up tightly, beginning at narrow end.
• Pinch edge of dough into roll to seal.
• Cut into 4 equal pieces with sharp knife.
• Place cut sides up on cookie sheet; pat each into a 6-inch circle.
• Sprinkle with more sugar.
• Bake until golden brown, 8 to 10 minutes.
• Immediately remove from cookie sheet with a spatula.
• Let cool on wire rack.

ELEPHANT EARS

Steps:

• Heat milk with butter until butter melts.
• Set aside to cool to lukewarm.
• Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
• In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
• Stir until smooth.
• Cover and let stand until bubbly, 30 minutes.
• Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
• Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
• Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
• Punch down and divide into 4 pieces.
• Divide each piece into 4 or 5 pieces.
• Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
• Heat to about 360 degrees F.
• Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
• Fry one at a time, turning once, until nicely browned.
• Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
• Serve at once.

BAKED ELEPHANT EARS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours., Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten., In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.

EASY ELEPHANT EARS

Steps:

• Mix sugar and cinnamon together and set aside. If a shaker is available it works great for this.
• Heat oil in a large skillet to about 1 inch and about 375 degrees Fahrenheit.
• If drop of water sizzles when dropped into the oil it is hot enough.
• Open biscuits and flatten carefully as large as you can get them without breaking. It is sometimes easier to stretch them in your hands like pizza dough rather than rolling out on the counter.
• Place 1 at a time in hot oil; watch carefully and turn when the bottom starts to brown lightly.
• When both top and bottom are the same color, remove from oil to paper towels.
• Immediately brush both sides with melted butter with pastry brush, and sprinkle each side liberally with cinnamon sugar.
• Eat immediately.