My mother-in-law handed down this recipe from her mother. They’re a special treat—even better, I think, than those at a carnival or festival.
—DELORES BAETEN DOWNERS GROVE, IL
PREP: 35 MIN. + CHILLING • BAKE: 10 MIN. • MAKES: 2 DOZEN
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups all-purpose flour
4 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup cold butter, cubed
1/3 cup fat-free milk
1 large egg yolk
FILLING
2 tablespoons butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon
CINNAMON SUGAR
1/2 cup sugar
3/4 teaspoon ground cinnamon
1. In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours.
2. Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten.
3. In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with one slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.
Per elephant ear: 109 cal., 4g fat (2g sat. fat), 18mg chol., 76mg sod., 18g carb. (9g sugars, 0 fiber), 1g pro.
Diabetic Exchanges: 1 starch, 1/2 fat.,
DID YOU KNOW?
Also called “beaver tails” or simply “fried dough,” elephant ears are popular fair food. Another favorite is funnel cakes. What’s the difference? While elephant ears are large pieces of dough that are flattened and fried, funnel cakes are made by piping long strands of dough into hot oil.