COUNTRY FAIR SCONES AKA ELEPHANT EARS RECIPE - FOOD.COM
We use to sell these at our county fair every summer as a youth fund raiser. We served them the traditional way with sugar and cinnamon, but also with homemade huckleberry jam, or powdered sugar and butter, or homemade maple frosting, ext... They pair well with soup or chowder, sometimes we make them just for dessert. This recipe makes enough for a crowd (it is the original so it had to be big) but can be a 1/2 batch easily.
Total Time 1 hours 18 minutes
Prep Time 1 hours 15 minutes
Cook Time 3 minutes
Yield 1 batch, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 3 ingredients.
- Let sit 5 minutes.
- Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
- Let dough rise 1 hour.
- Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
- Deep fry till golden brown.
- Top as desired.
Nutrition Facts : Calories 543.7, FatContent 7.3, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 198.8, CarbohydrateContent 104.1, FiberContent 3.6, SugarContent 8.7, ProteinContent 13.3
ELEPHANT EARS RECIPE - FOOD.COM
This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.
Total Time 2 hours 20 minutes
Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Yield 16-20 elephant ears
Number Of Ingredients 11
Steps:
- Heat milk with butter until butter melts.
- Set aside to cool to lukewarm.
- Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
- In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
- Stir until smooth.
- Cover and let stand until bubbly, 30 minutes.
- Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
- Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
- Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
- Punch down and divide into 4 pieces.
- Divide each piece into 4 or 5 pieces.
- Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
- Heat to about 360 degrees F.
- Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
- Fry one at a time, turning once, until nicely browned.
- Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
- Serve at once.
Nutrition Facts : Calories 245.2, FatContent 4.9, SaturatedFatContent 2.6, CholesterolContent 45.2, SodiumContent 194.6, CarbohydrateContent 43.3, FiberContent 1.3, SugarContent 9.5, ProteinContent 6.5
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