Scones Fry Bread Elephant Ears Recipes

SCONES / FRY BREAD / ELEPHANT EARS

Steps:

• Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375°F. Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel. Serve hot. Sprinkle with powdered sugar or serve with butter, honey or jam, if desired.

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.

FRY BREAD...ELEPHANT EARS...SCONES

Steps:

• In a small bowl, combine yeast and 1/4 c 110 degree water, let set while preparing other ingredients.
• In a saucepan add milk, shortening, sugar and salt, heat on low until shortening melts- DO NOT BOIL.
• Let cool to lukewarm, put ingredients from saucepan in a mixing bowl.
• Slowly add 2 c flour, mix until just combined.
• Add egg, mix well, add yeast, mix well.
• Slowly add 2 more c flour until dough is soft and doesn't stick, add flour as needed.
• Do NOT overmix
• Knead until smooth and has elasticity, about 6-8 minutes.
• Put in a large greased bowl and cover, let rise in a warm spot for about 1 1/2 hrs or until it has doubled in size.
• Put several inches of oil in a large, deep pan or use a fry daddy and heat to about 360 degrees F.
• Flatten and divide into equal pieces, whatever size you prefer, and work the dough into a disk shape about 1/4-1/2 " thick, again whatever you prefer I like mine thick and fluffy!
• Fry one at a time, until golden brown, turn once.
• Drain on paper towels.
• Serve with honey butter, powdered sugar, cinnamon, jam or even for Navajo tacos, serve immediatly!
• You can reheat these but they are best served right from the fryer!
• Enjoy.

SCONES / FRY BREAD / ELEPHANT EARS

Steps:

• Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375° F. Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel. Serve hot. Sprinkle with powdered sugar or serve with butter, honey or jam, if desired.

SCONES / FRY BREAD / ELEPHANT EARS

Steps:

• Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375°F Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel.
• Serve hot. Sprinkle with powdered sugar or serve with butter, honey or jam, if desired.

COUNTRY FAIR SCONES AKA ELEPHANT EARS

Steps:

• Combine the first 3 ingredients.
• Let sit 5 minutes.
• Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
• Let dough rise 1 hour.
• Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
• Deep fry till golden brown.
• Top as desired.

FRIED DOUGH (ELEPHANT EARS)

Steps:

• Add to the bowl of a bread maker and set on the dough cycle. Or, mix vigorously in a large mixing bowl and let rise until double in bulk.
• Turn the dough out onto a floured surface. Punch down and knead.
• Roll out to about 1/8 inch thick.
• Cut into strips 2 ½ inches wide and cut the strips into squares. Or just grab some dough and streach it into the shape of an elephants ear.
• Cover and let rest for about 10 minutes.
• Using a large fry pan, fill with about three inches of cooking oil. Heat until the temperature of the oil is 360 degrees. If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle.
• Lower the dough gently into the cooking oil, two or three pieces at a time. When brown on one side, turn and brown on the other side. Lift from the cooking oil with a fork or tongs and drain on paper towels.
• Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.

KNEE PATCHES, OR ELEPHANT EARS AMISH CONFECTION

Steps:

• In a large bowl, beat eggs until light and pale yellow.
• Add in the vanilla, salt, and the cream.
• Blend.
• Add the flour and beat well and thoroughly.
• This dough will be very stiff.
• On a floured surface kneed for ten minutes.
• (if your mixer has a dough hook it can be done that way also.) Preheat oil to 375 degrees.
• Pinch off the size of a large marble, and roll out thinly as possible.
• Should be about 4 inches or so.
• Cover your knees with a tea towel, and stretch the dough over the knee in the sitting position and stretch dough very thin.
• Cook two at a time in the hot fat, until golden brown.
• Turning once, takes about two minutes on each side.
• The dough will blister and puff up like a pita bread.
• Lift out each and shake extra oil off well.
• Drain on paper towels.
• When all the stretching, and deep frying is done, and cookies are cooled, then combine the icing powder and cinnamon, sift over the cookie lightly, on the top of each.
• These are eaten the same day.
• They do not keep well.