Remember Elephant Ears from the bakery? Those large, flat, crisp, cinnamon sugar coated rounds of sweetness? This is the easy way to make them at home - mix up a batter, let it rise, drop into cinnamon sugar and bake. YUM.
Prep Time: 25 minutes
Cook Time: 12 minutes
Ingredients:
- 2-1/4 cups all purpose flour
- 1 package active dry yeast
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 3/4 cup warm water
- 3 tablespoons butter, melted
- 1 egg
- 1 cup sugar
- 1/2 cup finely chopped pecans, if desired
- 1/4 cup brown sugar
- 1-1/2 teaspoons cinnamon
Preparation:
In large bowl, combine 1 cup flour, yeast, 2 tablespoons sugar, salt and cardamom and stir. Add warm water, butter, and egg and blend until combined, then beat for 3 minutes. Stir in enough remaining flour to make a stiff batter. Cover and let rise until doubled, 45 minutes.In medium bowl, combine 1 cup sugar, pecans, brown sugar and cinnamon and mix well with your fingers until combined. Pour half of this mixture onto waxed paper on work surface.
Stir down batter. Drop by tablespoons into the sugar mixture and toss lightly with fingertips to coat. Using palms of your hands, flatten each coated piece into a 5" circle, 1/8" thick, pressing the sugar mixture firmly into both sides of dough.
Place coated rounds on a greased and foil or parchment paper-lined cookie sheets. Bake in preheated 400 degrees F oven for 12 to 14 minutes until light golden brown. Be sure not to over bake, or the pastries will get too hard. Remove from cookie sheets and cool on wire rack. Makes about 20 rolls
