ELEPHANT EARS
Crispy cinnamon-sugar fried bread confections!
Provided by LEEMA
Categories Desserts
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- 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. Knead until smooth, cover and let rise 30 minutes.
- In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
- Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
- Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 35 g, Cholesterol 2 mg, Fat 11.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 166.6 mg, Sugar 7.9 g
ELEPHANT SHAKE
Make and share this Elephant Shake recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend till smooth.
Nutrition Facts : Calories 373.2, Fat 20.8, SaturatedFat 12.9, Cholesterol 81.7, Sodium 206, Carbohydrate 36.8, Fiber 0.8, Sugar 22.9, Protein 11.8
"CANADIAN" ELEPHANT EAR FRIED PASTRIES
This is my copycat recipe for the Canadian version of Elephant Ears, often called or sold as the tail of a buck toothed animal. Try them with garlic and butter or chocolate syrup or a fruity jam. A lot of steps but not so overly time consuming that they are not worth the little extra effort!!! Enjoy them!! I don't have an idea how many this makes as the kids eat them faster than they can be fried.
Provided by LAURIE
Categories Breads
Time 1h12m
Yield 36-40 tails
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the yeast, warm water and the pinch of sugar.
- Let stand until it is a slightly foamy (approximately 5 minutes).
- Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt.
- Stir it all until it is smooth.
- Mix in about half of the flour and continue stirring it.
- Gradually add more flour.
- Turn the dough onto a floured surface when it is firm enough to handle.
- Knead for approximately 6-8 minutes.
- Add more flour if you need it to form a firm elastic dough.
- Place dough in a greased bowl and cover.
- Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball.
- On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape.
- Put it aside and cover it with a clean tea towel while you continue to do the same with the remaining dough.
- Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven.
- Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time.
- Fry in the oil, turn them once until the tails are a deep brown.
- This process usually takes about 1 to 2 minutes per side.
- Carefully remove the tail from the oil and let it drain on a paper towel.
- Place left over sugar in a flat dish like a pie pan and add the cinnamon.
- Toss the tail into the bowl while it is still hot.
- Shake off any extra sugar and cinnamon mixture.
- Serve warm.
Nutrition Facts : Calories 349.2, Fat 27.2, SaturatedFat 3.7, Cholesterol 11.3, Sodium 105, Carbohydrate 25.5, Fiber 1.9, Sugar 13, Protein 3
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