Crispy Elephant Ears

Name: Crispy Elephant Ears
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

Directions

1

In a large bowl, combine milk, water and yeast; set aside. In another large bowl, combine 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 at least 2 hours.
2

Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-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.
3

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.
4

Place sugared side down on an ungreased
5

. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown.