- 18
Ingredients
- FILLING/TOPPING:
- 1/2 cup warm milk (110° to 115°)
- 1/4 cup warm water (110° to 115°)
- 1 package (1/4 ounce) active dry yeast
- 2 cups all-purpose flour
- 4-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 egg yolk, beaten
- 6 tablespoons butter, melted, divided
- 2 cups sugar
- 3-1/2 teaspoons ground cinnamon
- 1/2 cup finely chopped pecans
Preparation
Step 1
In a large bowl, combine the milk, water and yeast; set aside. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate for at least 2 hours.
Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18-in. x 10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with a long side, roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices.
For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon-sugar; roll into a 5-in. circle.
Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake at 375° for 9-11 minutes or until golden brown. Yield: 1-1/2 dozen.