Breads Yeast: Fried Dough 07 by Recipe Cottage

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	Fried Dough 07

		Elephant Ears 2 to 2 1/2 cups unsifted flour 1 1/4 cups sugar 1/2 teaspoon salt 1 package active dry yeast 1/4 cup milk 1/4 cup water 1/4 cup butter 1 egg (at room temperature) 1 cup chopped pecans melted butter In a large bowl thoroughly mix 3/4 cup flour, 1/4 cup sugar, salt and undissolved active dry yeast. Combine milk, water and 1/4 cup butter in a saucepan. Heat over low heat until liquids are warm. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/4 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down and let rise an additional 30 minutes. Combine remaining 1 cup sugar and pecans. Punch dough down; turn out onto lightly floured board. Roll dough to a 9X18 inch rectangle. Brush with melted butter. Sprinkle dough with half the sugar mixture. Roll up from long side as for jelly roll; seal edges. Cut into 1-inch slices. Roll each slice of dough into a 4-inch circle using remaining sugar mixture in place of flour on board, coating both top and bottom of each circle. Place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake in 375 degree F. oven about 10-15 minutes, or until done. Remove from baking sheets and cool on wire racks.