Elephant Ear Pastry Recipe

• portions: 15 servings
• temps actif: 30 minutes
• temps total: 2 hours 30 minutes

Ingrédients

1¾ cups milk (warm, 110°F*)

¾ cup granulated sugar (divided)

1½ tablespoons instant yeast

6 tablespoons unsalted butter (melted (¾ stick)

2 teaspoons ground cinnamon (divided)

¼ teaspoon kosher salt

5½ cups all-purpose flour (divided)

Vegetable oil (for frying**)

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.

Stir in the butter, 1 teaspoon of the cinnamon, and the salt to combine.

Turn

Add 5 cups of the flour and stir until you can no longer. Turn the dough out onto a lightly floured surface.

Knead the dough for 5 minutes, adding a light dust of flour when it becomes too sticky to handle, but don’t overdo it. You want the dough to be tacky but not sticky.

Scrape out any flour bits from the bowl, spray with nonstick spray, and place the dough in the bowl. Cover and let sit for 1 hour, until doubled in size.

Heat 2 inches of oil in a deep-frying pan over medium heat until it reaches 265°F.

Divide

In the meantime, divide the dough into 15 equal balls and roll each out into a roughly 7-inch round.

Fry one disk at a time for 3-4 minutes, flipping the disk every 30-45 seconds to ensure even cooking.

Cool

Let them cool on a plate with a paper towel to drain off any excess oil.

Dip

Stir the remaining sugar and cinnamon together in a shallow bowl or a plate then dip each disk in the dough and lightly tap off the excess. Serve and enjoy!

Nutrition

• Taille de Portion: 1 pastry
• Calories: 265 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 2 g
• Acides Gras Trans: 1 g
• Cholestérol: 15 mg
• Sodium: 51 mg
• Glucides Totaux: 47 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 11 g
• Protéines: 6 g