Elephant Ears

Submitted by: Amber Moeller

Makes: 18 ears

• 1/2 c. milk
• 2 c. sugar
• 4 t. cinnamon
• 1 pkg. dry yeast
• 1/4 c. warm water
• 2 c. flour
• 2 T. sugar
• 1/2 t. salt
• 1/2 c. soft butter
• 1 egg yolk
• 2 T. soft butter
• 1/3 c. melted butter
• 1/2 c. chopped nuts

Preheat oven to 400ºF.

Scald milk, cool. Combine the 2 c. sugar and 4 t. cinnamon; set aside. Soften yeast in warm water. Combine flour, 2 T. sugar and salt. Cut in 1/2 c. butter as for pastry. Add egg yolk, scalded milk and yeast; mix well. Chill dough until firm enough to handle (2 hours or more). Turn onto lightly-floured board, cover with cloth and let rest for 10 minutes. Roll to 10x18-in. rectangles. Spread with 2 T. butter. Sprinkle with 1/2 c. sugar-cinnamon mixture. Roll as for jelly roll, sealing edges. Cut into 1-in. slices. Reserve 6 T. sugar mixture for topping. Preheat oven to 400ºF. On a large piece of foil or wax paper, sprinkle remaining sugar mixture.

Place slices of dough on sugar, cut side up, allowing room in between each slice to roll 5-in. rounds. Note: End slices will not be as large. Sprinkle with nuts, brush with melted butter and sprinkle each roll with 1 t. of reserved sugar mixture. Place on ungreased cookie sheets. Bake immediately in preheated oven for about 12 minutes or until nicely browned.

« Return to Desserts