Best 7 Elephant Ears Dusted Or Glazed My Moms Recipes

CRISPY ELEPHANT EARS

Steps:

• In a large bowl, combine milk, water and yeast; set aside. In another large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate at least 2 hours. , Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with a long side, roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices., For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon-sugar; roll into a 5-in. circle. , Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown.

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).

ELEPHANT EARS

Steps:

• Preheat the oven to 400 degrees F.
• Unfold the pastry sheet on a clean work surface. Sprinkle with 2 tablespoons of the cinnamon sugar. Starting at each long side, fold the pastry toward the center, leaving a 1/4-inch space in the middle. Sprinkle with the remaining 1 tablespoon cinnamon sugar. Fold one side over the other, making a 4-layer rectangle. Cut the rectangle into twelve 3/4-inch slices and put the slices cut-side down on baking sheets, about 2 inches apart.
• Bake until golden brown, 15 to 18 minutes. Use a spatula to transfer them from the baking sheets to cool on wire racks.

CINNAMON ELEPHANT EARS

Steps:

• Preheat the oven to 450 degrees.
• Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
• Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
• Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

QUICK ELEPHANT EARS

Steps:

• In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.

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.

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.