YUMMY BAKED ELEPHANT EARS
2 1/4 tsp. active dry yeast (1 pkg./1/4 oz.)
1/4 cup warm water
2 cups all-purpose flour
4 1/2 tsp. sugar
1/2 tsp. salt
1/3 cup cold butter, cubed
1/3 cup fat-free milk (I used dry milk reconstituted)
1 egg yolk
FILLING
2 Tbsp. butter, melted
1/2 cup sgar
2 tsp. ground cinnamon
CINNAMON-SUGAR
1/2 cup sugar
3/4 tsp. ground cinnamon
1. 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, stir to form a soft dough. Cover with plastic wrap and refrigerate 2 hours.
2. Preheat oven to 375. Punch dough down. Turn onto a light floured surface; cover and let rest 10 minutes.
3. Roll dough into an 18x10-inch rectangle. Spread with melted butter. Mix sugar and cinnamon; sprinkle over butter evenly, spread out with hands if needed. Roll up jelly-roll style, starting with a long side, wet end slightly with water to seal to roll. Cut crosswise into 24 slices. The easiest way to do this is to cut in half first, then cut each of those in half again, then cut those in half again, and finally cut those into thirds.
4. In a small bowl, mix cinnamon-sugar ingredients. Draw a 4 inch circle onto a sheet of parchment paper and turn over onto the counter. Sprinkle 1/2 tsp. mixture in the circle on the parchment paper, top with a slice of dough, cut side down. Sprinkle with an additional 1/2 tsp. cinnamon-sugar. Roll dough to a 4-inch circle.
5. Place 2 inches apart on parchment paper lined baking sheets. Repeat with remaining slices. Bake 7-9 minutes or until golden brown. Cool on wire racks.
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