Grandma Erd’s Elephant Ears Recipe

Grandma Erd’s Elephant Ears Notes

For special occasions, Grandma Erd would make elephant ears for the children at Washington Elementry School in Big Bend, WI where she volunteered as an assistant for many years.

Ingredients

• 1 small cake compressed yeast or 1 package dry yeast
• 1/4 cup lukewarm water
• 1/2 teaspoon salt
• 2 cups sifted flour
• 1/2 cup plus 2 tablespoons soft butter
• 1-1/2 teaspoons Ceylon True Cinnamon
• 1-1/2 tablespoons plus 1/2 cup sugar
• 1 egg yolk
• 1/2 cup milk, scalded and cooled (to scald, heat until bubbling around the edges)
• optional - nuts
• 4 tablespoons melted butter

Serves / Yields

1- 1/2 dozen

Preparation Instructions

Soften yeast in lukewarm water. Add flour, 1-1/2 tablespoons sugar and salt; cut in 1/2 cup butter as for pastry, then add in egg yolk. Mix well. Chill, covered (at least 2 hours) until firm enough to handle. Turn dough on to lightly floured board, punch down, cover and allow to rest another 10 minutes. Roll into rectangle (10x18 inches) and spread with 2 tablespoons soft butter. Mix 1/2 cup sugar with 2 teaspoons of the cinnamon and sprinkle evenly over dough. Using the 18 inch side, fold up a half inch to start roll and continue rolling as if in doing a jelly roll, sealing edge at end. The roll should be 18 inches long. Cut into 1 inch slices. Mix 2 cups sugar and remaining 1-1/2 teaspoons cinnamon on a large square of wax paper or foil. Place slices 1 at a time, so you can see the swirl on top, onto sugar mixture and roll into 5 inch rounds. Sprinkle nuts on top, if desired, and press gently. Place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon cinnamon sugar mixture. Bake immediately at 400 degrees about 10-12 minutes. Cool on a wire rack.