Eye Spy Gourmet Elephant Ears inspired by the Barefoot Contessa
Instructions. Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry and place it on top of the sugar mixture. Combine the remaining 1/2 cup of the sugar and cinnamon and.
Elephant Ear Cookies
Set the bowl aside. In a large mixing bowl, stir the flour, 1 tablespoon sugar, baking powder, and salt together. Add in the butter and slowly stream in the hot milk while stirring, until a slightly sticky dough forms. Once the dough forms, cover the bowl with plastic wrap and let it sit for 10 minutes.
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Preheat oven to 375°. Mix sugar and cinnamon. On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes.
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Directions. Prepare dough: Combine milk, shortening, sugar, and salt in a small saucepan over medium heat. Cook and stir until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle yeast into the cooled dough mixture and let sit until foamy. Transfer mixture to a large bowl and.
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Step 1 - Get out a medium size mixing bowl. Add the flour, salt and baking powder. Stir together. Step 2 - Slowly stir in the milk until a dough forms. Step 3 - Let the dough sit for 5 minutes in a bowl with plastic wrap. Step 4 - Roll the dough out slightly and cut it into 6 pieces.
Pin on Cookies
In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.
Baked Elephant Ears Recipe Taste of Home
Cover the bowl with plastic wrap and let it sit for 10 minutes. While the dough is resting, start heating 2-3 inches of oil in a large skillet with deep sides or a dutch oven. Stir together the remaining 4 tablespoons of sugar and the cinnamon in a small bowl, set aside. Dust a clean work surface with flour.
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Instructions. In a medium size mixing bowl, combine the flour, salt and baking powder. Slowly stir in the warm water until a dough forms. Gradually add in the water until the dough is form (you may not need all the water). Let the dough sit for 5 minutes. Then roll the dough out slightly and cut it into 6 pieces.
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Place two 12-inch squares waxed paper on work surface. 2. In small bowl, mix sugar and cinnamon. 3. On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar. 4. Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
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How to Make Easy 2 Ingredient Elephant Ears. In a 9″ x 13″ pan defrost Rhode's frozen dinner rolls according to package directions. For the regular method, which takes 3-5 hours, spray your pan with cooking spray. Then, cover with plastic wrap, sprayed on the inside with cooking spray to prevent sticking. Let rise 3-5 hours or until.
Fried Elephant Ears
Instructions. Mix together the self-rising flour, warm milk, melted butter, and granulated sugar until a ball forms. If your dough is too dry, add a tiny bit of additional milk at a time. If your dough is too wet, add a tiny bit of self-rising flour at a time. Cover with plastic wrap and set aside for 15 minutes.
Elephant Ears Recipe The Gunny Sack
In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl, and stir in flour to make a dough.
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To make dough: In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Sprinkle yeast on top and let sit for 10 minutes until mixture is foamy and yeast has bloomed.
Deep fried, crispy Elephant Ears topped with cinnamon sugar give you a
Step I (Make the dough) In a pan on medium flame, heat milk, butter, salt, and sugar until the butter has melted and the sugar has dissolved. Let this come down to 110 degrees F. Sprinkle yeast and let it rest until foamy. Add flour in increments and knead to form a smooth dough.
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Mix the flour, 2 Tbls sugar, salt, and baking powder together. Stir in the milk, and 3 Tbls of the butter. Once the dough forms a ball, knead dough about 10 times. In a separate bowl mix together the filling. Using a rolling pin, roll the dough on a floured surface into about a 9x5 rectangle.
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Instructions. Add the milk, ¼ cup of the sugar, and the yeast to a large bowl. Stir to combine. Let sit for 5 minutes, or until it starts to bubble. 1¾ cups milk, ¾ cup granulated sugar, 1½ tablespoons instant yeast. Stir in the butter, 1 teaspoon of the cinnamon, and the salt to combine.