Best Elephant Ears Dusted Or Glazed My Moms Recipes

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).

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.

EASY ELEPHANT EARS

Steps:

• Mix sugar and cinnamon together and set aside. If a shaker is available it works great for this.
• Heat oil in a large skillet to about 1 inch and about 375 degrees Fahrenheit.
• If drop of water sizzles when dropped into the oil it is hot enough.
• Open biscuits and flatten carefully as large as you can get them without breaking. It is sometimes easier to stretch them in your hands like pizza dough rather than rolling out on the counter.
• Place 1 at a time in hot oil; watch carefully and turn when the bottom starts to brown lightly.
• When both top and bottom are the same color, remove from oil to paper towels.
• Immediately brush both sides with melted butter with pastry brush, and sprinkle each side liberally with cinnamon sugar.
• Eat 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.

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.

EASY ELEPHANT EARS

Steps:

• Preheat oven to 375°. Mix sugar and cinnamon., On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes. Repeat., Unwrap and cut dough into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until crisp and golden brown. Remove to wire racks to cool.