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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 432.6
  • Total Fat: 18.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 313.4 mg
  • Total Carbs: 61.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Elephant Bread calories by ingredient
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Elephant Bread

Submitted by: SAEABRYONY
Elephant Bread

Introduction

From SprinkleBakes.com

This is a deliciously sweet pastry with ground pecans, brown sugar and generous smothering of molasses glaze. The technique for shaping this bread is easy, and when cut and unfolded it reminds me of two elephant ears.

Yield: 2 coffee cakes, 12 servings


From SprinkleBakes.com

This is a deliciously sweet pastry with ground pecans, brown sugar and generous smothering of molasses glaze. The technique for shaping this bread is easy, and when cut and unfolded it reminds me of two elephant ears.

Yield: 2 coffee cakes, 12 servings



Number of Servings: 12

Ingredients

    Sweet Dough:
    2 ¼ tsp. active dry yeast
    ¼ cup water, 110-115 degrees F
    1 cup whole milk, 110-115 degrees F
    ¾ cup butter melted and slightly cooled, divided
    2 eggs room temperature
    ¼ cup granulated sugar
    1 tsp. salt
    3 cups all-purpose flour

    Cinnamon-Nut Filling:
    ½ cup granulated sugar
    ½ cup finely ground pecans
    1 tbsp. cinnamon

    Molasses Glaze:
    2 cups confectioners’ sugar
    2 tbsp. Grandma’s molasses
    2 tbsp. butter, room temperature
    ¼ cup plus 1 tbsp. whole milk

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Directions

1.Place yeast and warm water in a large mixing bowl; stir briefly to combine. Add warm milk, ½ cup melted butter, eggs, sugar, salt and 2 cups of flour. Stir until a sticky dough forms. Add extra flour a little at a time until a soft dough forms (you may not have to use all the flour). Turn dough onto a well-floured surface and with a timer set, knead for 6-8 minutes until smooth and elastic. Place dough in a greased bowl. Cover with plastic wrap and allow dough to rise in a warm place until doubled (about 1 ½ hours).
1.Gently punch down dough and let stand for 10 minutes. Divide dough in half, and place on a well-floured surface. Roll each piece of dough into a 10x15-inch rectangle. Coat the rolled pastries with the remaining butter using a pastry brush.
3.Place filling ingredients in a small bowl and stir together. Sprinkle mixture over buttered pastries. Roll them up, jelly roll style, starting with a long side. Pinch together the seams to seal in the filling.
4.Place each rolled pastry on a baking sheet, seam-side up and fold in half so that the seams are touching and half the dough is resting on top of the other half. Cut folded pastries with a pair of clean kitchen scissors lengthwise and down the middle within 1.5 inches of the open ends. Open cut pastry and lay flat so it resembles a heart shape (or two elephant ears). Cover pastries with plastic wrap and allow them rise in a warm area for 30 minutes. Preheat oven to 350 degrees F. and bake for 20 minutes. Remove pastries from oven and allow them to cool slightly.
5.In a medium bowl, stir together molasses and room temperature butter; add confectioners’ sugar and milk. Stir well. Mixture should be thin enough to drizzle. If mixture is too thick add additional milk 1 tsp. at a time. Generously drizzle glaze over pastries and serve.



Serving Size: 2 Coffee cakes - 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user SAEABRYONY.






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