Elephant Ears Dusted Or Glazed My Moms Recipes

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.

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 - DUSTED OR GLAZED (MY MOM'S RECIPE )

Steps:

• In small pan combine milk, sugar, salt and shortening.
• Heat, but do not boil; stir to dissolve shortening.
• Remove from heat and let cool to lukewarm.
• In a large bowl combine cooled mixture and yeast; stir to dissolve yeast.
• Stir in flour 2 cups at a time, beating by hand until smooth.
• Place batter in a large greased bowl.
• Cover with a damp cloth and let rise in a warm place until doubled.
• In deep fryer or deep pan, heat oil to 350 degrees.
• Dust hands with flour and pinch off a small ball of dough.
• Gently stretch out dough to 6 to 8 inches.
• Drop in hot oil and cook until brown on bottom, then flip them over and brown the other side.
• Drain on paper towels and, while still hot, dust with confectionary sugar.
• (If you prefer use glaze recipe above).

HOMEMADE ELEPHANT EARS

Steps:

• 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 18x10-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.

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.