Best Baked Elephant Ears Recipes

BAKED ELEPHANT EARS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours., Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten., In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.

BAKED ELEPHANT EARS

Steps:

• Preheat the over to 425 degrees F (220 degrees C). Grease a cookie sheet.
• Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and the 1/4 cup melted butter until dough forms.
• Turn dough onto a flat, floured surface. Knead dough 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cuts sides up on cookie sheet; pat each into a 6-inch circle.
• Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack.

BAKED ELEPHANT EARS

Steps:

• 1. In a large bowl. combine the milk, water, and yeast; set aside. In a large bowl, combine the 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 for at least 2 hours. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-inch rectangle. Brush with 2 Tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with long side roll up jelly-roll style, pinch edges to seal. Cut into 1 inch 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-inch circle. Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake at 375^ for 9-11 minutes or until golden brown.