1/3 Photos of Elephant Ears
2 hrs 20 mins
2 hrs 15 mins
This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.
My Private Note
Units: US | Metric
- 1 1/4 cups milk
- 1/4-1/2 cup cup butter
- 1 package active dry yeast
- 3/4 cup granulated sugar
- 1/4 cup water (105 to 115 degrees F.)
- 5 1/2-6 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 dash freshly grated nutmeg
- 3 large eggs, lightly beaten
- vegetable oil (for frying)
- confectioners' sugar or cinnamon sugar
- 1Heat milk with butter until butter melts.
- 2Set aside to cool to lukewarm.
- 3Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
- 4In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
- 5Stir until smooth.
- 6Cover and let stand until bubbly, 30 minutes.
- 7Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
- 8Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
- 9Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
- 10Punch down and divide into 4 pieces.
- 11Divide each piece into 4 or 5 pieces.
- 12Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
- 13Heat to about 360 degrees F.
- 14Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
- 15Fry one at a time, turning once, until nicely browned.
- 16Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
- 17Serve at once.
Nutritional Facts for Elephant Ears
Serving Size: 1 (1422 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 245.2
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.6 g
- Cholesterol 45.1 mg
- Sodium 194.6 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 1.2 g
- Sugars 9.5 g
- Protein 6.4 g