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Elephant Ears

Southern.Crockpot's picture
Ingredients
  Dry yeast 15 Gram
  Warm water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Cup (32 tbs)
  Sugar 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg yolk 1
  Butter/Margarine 2 Tablespoon
  Sugar 2 Cup (32 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped pecans/Walnuts 1⁄2 Cup (8 tbs)
Directions

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.
Combine flour, 1 1/2 tablespoons sugar, and salt in a large mixing bowl.
Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal.
Combine milk, egg yolk, and yeast mixture; add to flour mixture, mixing well.
Chill dough 2 hours.
Turn dough out 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 jellyroll fashion, starting at long side; pinch long edge (do not seal ends).
Place roll seam side down, and cut into eighteen 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 increased 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 Summary

Cuisine: 
American
Servings: 
1

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