ELEPHANT EARS
Source of Recipe
Unknown
Recipe Introduction
Makes approximately 2 dozen elephant ears.
List of Ingredients
1 pkg. yeast
1/4 c. warm water
2 c. flour
1 1/2 T sugar
1/2 tsp. salt
1 C butter
1/2 C milk, scalded
1 egg yolk, beaten
3 T butter, melted
2 C sugar
1 T + 1/2 tsp. cinnamon
1/2 C pecans, chopped fine
Recipe
Dissolve yeast in 1/4 cup warm water. Combine flour, 1 1/2 tablespoons sugar and salt. Cut 1 cup butter into flour mixture. Combine milk, egg yolk and yeast mixture and add to flour mixture. Chill for 2 hours.
Turn out on floured board and knead. Cover and let rest 10 minutes.
Roll out to 1/4" thick and brush with 3 tablespoons melted butter. Combine 2 cups sugar and cinnamon. Sprinkle 1 cup over dough. Roll up jelly roll fashion. Cut into 1" slices.
Roll each piece on sugared surface to 1/8" thick. Transfer to un-greased cookie sheet and sprinkle with chopped pecans. Bake for 15 minutes at 350 degrees.
3 August 1972, Kokomo (IN) Tribune, “Couple’s Elephant Ears Make Hit At 4-H Fair” by Dixie Hayes, pg. 11, cols. 2-5:
Elephants ears, elongated pieces of dough fried in hot grease and sprinkled with sugar and cinnamon, are popular with fair-goers in the area.
(...)
“We borrowed the recipe from a woman in Peru,” he explains. Her husband lived on an Indian reservation and that’s where she got the recipe for Indian Fry Bread. She sold some of the pastries at a church fair booth and she had people standing in line for an hour, waiting to get some.”
(Nelson’s Super Market—ed.)
23 May 1974, Kokomo (IN) Tribune, pg. 11, col. 4:
ELEPHANT EARS
3 egg yolks
1 whole egg
6 tablespoons cold water
1 teaspoon salt
2 cups flour
confectioners sugar
vegetable oil for frying
Beat egg yolks and whole eggs until fluffy, about 8 minutes. Beat in water and salt. Stir in flour, working with hands if necessary. Roll dough on well-floured cloth and kneed slightly until dough loses slickness but is still soft. Divide dough into 12 equal portions. Roll each portion out on floured cloth into a very thin 8-inch circle. In heavy skillet, heat about one inch of oil to 375 degrees. Gently place one circle of dough at a time in hot oil. Fry only 10 to 15 seconds on each side. When turning using tongs, be careful not to break the dough. The pastry should not be brown but a golden yellow when removed from oil. Drain on absorbent paper and sprinkle both sides with confectioners sugar. Cinnamon may be added, if desired.
Elephant ears
* 1/2 x Recipe Danish Pastry Dough
* 4 Tbsp. Butter, softened
* 1/2 c. Sugar
* 1/2 tsp Grnd cinnamon
* 1/2 tsp Grnd cardamom
* 1/2 c. Coarsely minced pecans
* 1/4 c. Currants
* 1 x Egg, slightly beaten
* Sugar
* Coarsely minced pecans
Directions
1. Cinnamon-Pecan Filling: Beat butter, sugar, cinnamon, and cardamom in a small bowl till smooth. Stir in pecans and currants. Set aside.
2. Roll pastry into a 12 inch by 12 inch square; spread filling proportionately over pastry; roll up jelly roll fashion. With a sharp knife, cut into 1 inch pcs , then carefully cut each piece in half but not all the way through.
3. Spread out the two halves, leaving them attached in center. Place pastries 2 inches apart on cookie sheet. Let rise in a hot place till double in bulk, about 30 to 45 min. Brush with egg; sprinkle with sugar and pecans. Place in a warm oven (400 f); lower heat immediately to 350 f. Bake 20 to 25 min, or possibly till puffed and golden brown. Remove to wire rack; cold.
Arcadia Cook Book
compiled by the Ladies of the Universalist Church
Waterville, Maine
1919
Pg. 75:
ELEPHANT EARS
Two eggs, 1 3/4 cups molasses, 1/2 cup sour milk, 1/2 cup butter, 2 teaspoons soda, 4 cups flour, 1 cup raisins, cassia, cloves.
Evelyn L. Simpson
New York World’s Fair Cook Book
The American Kitchen
by Crosby Gaige
New York, NY: Doubleday, Doran & Company, Inc.
1939
Pg. 115:
ELEPHANTS’ EARS
Beat three eggs, add pinch of salt and a tablespoon of milk. Mix very stiff with flour. Pinch off a piece about the size of a walnut, roll out very thin, fry in deep hot fat. Serve with hot maple syrup
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