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Elephant Ears

5.0(7)

This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.

by Caryn·published 2002-02-18

Yeast Breads

Servings

(16–20)

Total time

2h 20m

prep 2h 15m

Calories / serving

245 kcal

Ingredients (11)

serves

Instructions (17 steps)

01Heat milk with butter until butter melts.
02Set aside to cool to lukewarm.
03Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
04In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.

05Stir until smooth.

06Cover and let stand until bubbly, 30 minutes.

07Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.

08Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.

09Return 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.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.