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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 18 |
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They'll remember these crispy home-baked pastries long after they've licked the last bit of cinnamon-sugar off their fingers! Great with hot coffee, these make a super gift. 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 king arthur unbleached all-purpose flour |
4-1/2 teaspoons sugar |
1/2 teaspoon salt |
1/2 cup cold butter |
1 egg yolk, beaten |
filling/topping: |
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 baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown. Yield: 1-1/2 dozen.
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