Elephant Ear Dutch Baby Recipes

"ELEPHANT EAR" DUTCH BABY

Steps:

• Preheat oven to 425. Mix the eggs, flour and milk in a blender on medium speed until just blended. Melt 2 tablespoons of butter in a 12-inch cast-iron skillet. Pour the batter into the skillet over the melted butter.
• Place the skillet in the oven and bake until the top is puffy and golden brown, about 20-25 minutes.
• Melt the remaining 2 tablespoons of butter. When the dutch baby is done, spread the butter over it with a pastry brush. Then sprinkle with the cinnamon sugar. You can cut the dutch baby into equal servings, but in our family, we like to put the whole thing on a large plate and just tear pieces off (again like an elephant ear!) :-).

"CANADIAN" ELEPHANT EAR FRIED PASTRIES

Steps:

• In a large bowl, stir together the yeast, warm water and the pinch of sugar.
• Let stand until it is a slightly foamy (approximately 5 minutes).
• Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt.
• Stir it all until it is smooth.
• Mix in about half of the flour and continue stirring it.
• Gradually add more flour.
• Turn the dough onto a floured surface when it is firm enough to handle.
• Knead for approximately 6-8 minutes.
• Add more flour if you need it to form a firm elastic dough.
• Place dough in a greased bowl and cover.
• Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball.
• On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape.
• Put it aside and cover it with a clean tea towel while you continue to do the same with the remaining dough.
• Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven.
• Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time.
• Fry in the oil, turn them once until the tails are a deep brown.
• This process usually takes about 1 to 2 minutes per side.
• Carefully remove the tail from the oil and let it drain on a paper towel.
• Place left over sugar in a flat dish like a pie pan and add the cinnamon.
• Toss the tail into the bowl while it is still hot.
• Shake off any extra sugar and cinnamon mixture.
• Serve warm.

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.

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.