My mother-in-law handed down this recipe from her mother. These are a special treat—even better, I think, than those at a carnival or festival. —Delores Baeten, Downers Grove, Illinois
Baked Elephant Ears
Baked Elephant Ears
Prep Time
35 min
Cook Time
10 min
Yield
2 dozen
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups all-purpose flour
- 4-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/3 cup cold butter, cubed
- 1/3 cup fat-free milk
- 1 large egg yolk
- FILLING:
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- CINNAMON SUGAR:
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
Directions
- 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 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 a clean towel 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.
Nutrition Facts
1 elephant ear: 109 calories, 4g fat (2g saturated fat), 18mg cholesterol, 76mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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