Recipe: Date and Nut Elephant Ears (using yeast, baked)

DATE AND NUT ELEPHANT EARS

"Date and Nut Elephant Ears feature a swirl of sugar, cinnamon, chopped pecans and chopped dates, so there's crunchy sweetness in every bite."



FOR THE DOUGH:
2 to 2 1/2 cups all-purpose flour, divided use
1/4 cup sugar
1 envelope Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
1 large egg

FOR THE DATE AND NUT FILLING:
1 cup sugar
1 cup finely chopped pecans
2 teaspoons ground cinnamon
2 tablespoons melted butter or margarine
3/4 cup chopped dates

In a large bowl, combine 3/4 cup flour, 1/4 cup sugar, undissolved yeast, and salt; set aside.

Heat 1/2 cup water and 1/4 cup butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

In small bowl, combine 1 cup sugar, pecans and cinnamon; set aside.

Roll dough to 12-inch square. Brush with melted butter; sprinkle evenly with dates and 1 cup cinnamon-sugar mixture. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 1-inch slices.

Roll each slice to 6-inch circle using remaining cinnamon-sugar mixture in place of flour on surface. Turn each slice during rolling to coat top and bottom. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 375 degrees F for 10 to 15 minutes or until done. Cool on baking sheets 5 minutes; remove to wire racks to cool completely.

Makes 12 cookies
Source: Fleishmann's Yeast