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Elephant ears

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Ingredients/Components

sugar
salt - 1/2 tsp
butter - 1 c
all-purpose flour - 2 c
warm water - 1/4 c
butter, melted - 2 Tbsp
egg yolk - 1 item
chopped pecans or walnuts - 1/2 c
dry yeast - 1 pkg
milk, scalded - 1/2 c
+ 1/2 tsp - 1 Tbsp

How to make elephant ears:

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until a coarse meal. Combine milk, egg yolk and yeast mixture; add to flour mixture. Chill 2 hours. Turn dough onto a floured surface; knead 1 to 2 minutes. Cover and let rest 10 minutes. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter. Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough. Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends). Place roll, seam side down, and cut into 18 (1-inch) slices. Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper. Roll each slice out to 1/8-inch thickness, turning over once. Carefully transfer slices to an ungreased baking sheet. Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 400° for 10 minutes or until lightly browned. Cool on wire racks.

Recipe categories: < 60 mins, Breads, Vegetarian.

Rating:

4.1

Average rating: 4.1, total votes: 8

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