Recipe: Elephant Ears (2)

We used to call them Elephant Ears. Here are two variations of the recipe.

ELEPHANT EARS

1 1/2 c. milk
2 Tbsp. sugar
1 tsp. salt
6 Tbsp. shortening
2 pkg. yeast
4 c. all-purpose flour
1 c. sugar
2 tsp. cinnamon

Heat together, but do not boil, milk, 2 tablespoons
sugar, salt and shortening until shortening is melted. Cool to 105 degrees or 115 degrees. Sprinkle yeast in and stir until dissolved.

Stir in flour, 2 cups at a time. Beat well after each.

Place in large greased bowl. Turn and cover with damp warm towel.

Let rise in warm (80 degrees) place until double, about 30 minutes.

Heat oil to 350 degrees in large heavy skillet. Punch down dough.

Pinch off pieces and stretch into a 6 or 8-inch circle.

Put in oil and fry until golden, turning once. Drain. Brush with melted butter. Cover with combined sugar-cinnamon mixture. Serve warm.

ELEPHANT EARS

1 pkg. dry yeast
1/3 c. lukewarm water
2 c. flour (all-purpose)
1 1/2 Tbsp. sugar
1/2 tsp. salt
1/2 c. butter
1/2 c. milk, scalded and cooled
1 egg yolk
2 Tbsp. soft butter
1 1/2 c. sugar
3 1/2 tsp. cinnamon
chopped nuts

Soften yeast in water. Mix flour, 1/2 teaspoon sugar
and salt. Cut in butter for pastry. Combine milk, egg yolk,
softened yeast. Add to flour mixture and mix well. Chill
covered until firm enough to handle (2 hours).

Turn out on floured board, punch down, cover and let rest 10 minutes.

Roll into rectangle 10 x 18-inches. Spread with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle over dough. Roll up as for jelly roll, seal edge. Roll should be 18-inches long. Cut into 1-inch slices. Mix remaining sugar and cinnamon on large square waxed paper.

Place each slice on sugar and roll or flatten to 5-inch round. Sprinkle nuts on top. Place on ungreased cookie sheet. Dot with butter. Bake in 400 degrees oven for 12 minutes. Cool on wire rack.

Makes 1 1/2 dozen delectable treats.