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Elephant Ears Recipe
|Dry yeast||15 Gram|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|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)|
Serving size: Complete recipe
Calories 5336 Calories from Fat 2658
% Daily Value*
Total Fat 304 g468.2%
Saturated Fat 167.4 g837.1%
Trans Fat 0 g
Cholesterol 865.6 mg
Sodium 1071.3 mg44.6%
Total Carbohydrates 636 g211.9%
Dietary Fiber 16.7 g66.8%
Sugars 431.3 g
Protein 46 g91.1%
Vitamin A 163% Vitamin C 1.3%
Calcium 34% Iron 90.5%
*Based on a 2000 Calorie diet
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 400Â° for 10 minutes or until lightly browned.
Cool on wire racks.