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Earthnotes Cookbook


CroissantsCrullersElephant Ears

Oven: 400°F and then lower to 350°FPans: Baking sheetsTools: Mixer with dough hook
1 cup milk
1 tbsp sugar
1 tsp salt
1 pkg dry yeast
¼ cup warm water
2½ cups unbleached flour
1 cup butter, cold

  1. Combine milk, first amount of butter, sugar and salt in a small saucepan and bring to a boil over high heat; immediately remove from the heat and let stand till it is room temperature.
  2. Dissolve the yeast in the water and add it to the milk.
  3. Place the liquid in a mixer and add the flour.
  4. Using the dough hook, mix till the dough is elastic; it will be sticky.
  5. Place in a bowl, cover and let rise till double in bulk (about 1½ hours).
  6. Place in refrigerator and chill for 30 minutes.
  7. Soften the remaining cold butter by pounding with a rolling pin.
  8. Roll the dough on a floured board to form a ¼-inch thick rectangle; spread the butter over 2/3rds of the rectangle closest to you.
  9. Fold the unbuttered third over the center third. Then fold the bottom third over the doubled portion.
  10. Swing the dough around a quarter turn and roll it again into a ¼-inch thick oblong.
  11. Fold again in thirds; cover the dough and place in the refrigerator for 2 hours.
  12. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
  13. Then roll the dough to ¼-inch thickness again.
  14. Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles.
  15. Roll each triangle, beginning with the wide side, then shape the rolls into crescents.
  16. Chill for 30 minutes in the refrigerator before baking.
  17. In a preheated 400°F oven, bake for 10 minutes; reduce heat to 350°F and continue to bake another 15 minutes.

Makes 18
Frying oil temp: 370°F
1 egg
½ cup sugar
1/3 cup milk
2 tbsp oil
1 cup sifted flour
½ tsp salt
2 tsp baking powder
½ tsp nutmeg
oil for deep frying

  1. Combine egg and sugar.
  2. Separately combine dry ingredients, then add milk and oil.
  3. Beat in egg mixture.
  4. On lightly floured board, roll out and divide into 18 pieces, each 12-inches long.
  5. Fold in half around finger.
  6. Twist each piece 4 times.
  7. Moisten ends and pinch together.
  8. Drop into hot oil and cook till brown.
  9. Dry on paper towels.

menuElephant Ears
Makes 24 to 26 rolls
Oven: 350°FPans: Baking sheets
1 pkg dry yeast
½ cup warm water
2 eggs, well beaten
1 cup lukewarm cream or canned milk
3 tbsp sugar
1½ tsp salt
1 tsp vanilla
4½ to 5 cups flour

  1. Combine yeast and water; let stand 10 minutes; add eggs, cream, sugar, salt and vanilla.
  2. Gradually add flour, blending well to make a stiff dough.
  3. Knead on a well-floured board for 2 to 3 minutes till smooth; let rise till double (about 1½ hours)
  4. While dough is rising make this mixture: ¾ cup white sugar, 1 cup brown sugar, 1½ tsp cinnamon, ¼ cup melted butter. (Another mixture which is optional can also be made at this time: ¾ cup finely chopped almonds or pecans and 1/3 cup finely chopped raisins).
  5. Roll out dough to ¼" thickness in a rectangle 26"x20"; spread with half the butter/sugar mixture.
  6. Fold long sides to center, fold in half lengthwise; press firmly to seal; roll out again to 26"x20" rectangle.
  7. Brush with remaining butter/sugar mixture and spread on nut mixture at this time if you desire it; roll up as for a jelly-roll starting with the 26" side.
  8. Cut into one-inch slices.
  9. Sprinkle rolling board with white sugar.
  10. Dip one side of each slice into flour and place floured side up on the sugared board and roll till thin big rounds.
  11. Place on greased baking sheets sugar side up.
  12. Bake for 15 minutes or till golden brown; remove from baking sheet immediately.

© 1998 by Ernestina Parziale