Elephant Ears
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Serves/Makes: 18
Ready in: 2-5 hrs
- 2 cups flour
- 1 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 package dry yeast
- 1/4 cup warm water
- 1/2 cup milk, scalded and cooled
- 1 egg yolk
- 2 tablespoons soft butter
- 1 1/2 cup sugar
- melted butter
- 3 1/2 teaspoons cinnamon
- chopped nuts
Mix flour, 1 1/2 tablespoons sugar and salt. Cut in butter as for pastry. Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well. Chill, covered, until firm enough to handle, at least 2 hours. Turn dough on a lightly floured board, punch down, cover with a cloth and allow to rest for 10 minutes. Roll into a rectangle, 10 x 18 inches, and spread with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing the edge. The roll should be 18 inches long. Cut into 1-inch slices. Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil. Place slices, one at a time, on sugar mixture and roll into 5-inch rounds. Sprinkle nuts on top and press gently. Place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon sugar-cinnamon mixture. Bake immediately in a preheated 400 degrees F oven for about 12 minutes. Cool on wire racks.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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