4 Ingredient Mini Elephant Ears Recipes

4 INGREDIENT MINI ELEPHANT EARS

Steps:

• Mix the sugar and cinnamon in a mixing bowl and set aside.
• I use a frying pan that has approximately 1 ½ inches of vegetable oil. The burner is set to medium-high. If you have a thermometer, heat to 325 degrees Fahrenheit. If you do not have one, put the tip of a wooden spoon in the oil, if it bubbles, the oil is ready. You can also see the oil shimmering in the pan a bit.
• The dough should be thin. This allows it to fry quickly and thoroughly without leaving any raw dough in the middle. If you are using the biscuits, stretch each biscuit as thin as it will go without tearing and carefully place it into the hot oil. If you are using pizza dough like I am today, just use something to cut approximately 2-inch circles out of the dough.
• Depending on how big your frying pan is you can put more than one biscuit in at a time. I generally put two or three in at once.
• When the biscuits are golden brown on the bottom, flip them over and fry the other side. I use a tongs to do this; however, you could use two forks to flip them. Be careful not to splash the hot oil.
• It takes approximately 30 seconds to fry on each side. This goes quickly once you start to fry.
• When the biscuits are done on each side, carefully place them on to a paper towel to catch the excess oil.
• Cover both sides with cinnamon sugar and serve warm.
• Optional is to add the pie filling or jam on top.

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 WITH BISCUITS

Steps:

• Use a frying pan that has approximately 1 ½ inches of vegetable oil. The burner is set to medium-high. If you have a thermometer, heat to 325 degrees Fahrenheit. If you do not have one, put the tip of a wooden spoon in the oil, if it bubbles, the oil is ready. You can also see the oil shimmering in the pan a bit.
• The dough should be thin. This allows it to fry quickly and thoroughly without leaving any raw dough in the middle. If you are using the biscuits, stretch each biscuit as thin as it will go without tearing and carefully place it into the hot oil. If you are using pizza dough like I am today, just use something to cut approximately 2-inch circles out of the dough.
• Depending on how big your frying pan is you can put more than one biscuit in at a time. I generally put two or three in at once.
• When the biscuits are golden brown on the bottom, flip them over and fry the other side. I use a tongs to do this; however, you could use two forks to flip them. Be careful not to splash the hot oil.
• It takes approximately 30 seconds to fry on each side. This goes quickly once you start to fry.
• When the biscuits are done on each side, carefully place them on to a paper towel to catch the excess oil.
• Mix the sugar and cinnamon in a mixing bowl. Cover both sides with cinnamon sugar and serve warm.
• Optional is to add the pie filling or jam on top.

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.

CINNAMON ELEPHANT EARS

Steps:

• Preheat the oven to 450 degrees.
• Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
• Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
• Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

MINI ELEPHANT EARS

Steps:

• Thaw the dough at room temperature for about 2 hours. Heat oil in an electric skillet or deep-fat fryer to 375°. Combine the sugar and cinnamon; set aside. , Stretch each piece of dough into a flat ear shape. Fry, a few at a time, for 1-1/2 minutes per side or until browned. Drain on paper towels. Brush with butter; sprinkle with cinnamon-sugar.

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 RECIPE - (4.2/5)

Steps:

• Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine warm milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinkle the elephant ears with sugar and cinnamon.