R E C I P E
M E T H O D S
If no food proces- sor is available, follow the recipe directions for the traditional dough method.
W O L F FRYER MODULE R E C I P E S
C I N N A M O N ELEPHANT EARS
Makes 16 elephant ears
1 cup (240 ml) milk
1 Tbsp (15 g) active dry yeast or 1 pkg (8 g) active dry yeast
7 cups (840 g) flour, divided*
6 Tbsp (75 g) sugar
3 Tbsp (25 g) shortening
1 Tbsp (15 g) salt
1 tsp (3 g) cinnamon
1 cup (240 ml) cold water Oil for
Topping:
1/2 cup (100 g) sugar
1 tsp (3 g) cinnamon
F O O D P RO C E S S O R M E T H O D
Heat milk to 105˚F to 115˚F (40˚C to 45˚C). Mix in yeast and allow to stand for 10 minutes. Place 6 cups (720 g) flour, sugar, shortening, salt and cinnamon in
alightly floured surface. Place in a
T R A D I T I O N A L D O U G H M E T H O D
In large mixing bowl using dough hook, thor- oughly mix undissolved yeast, 2 cups (240 g) flour, sugar, shortening, salt and cinnamon.
Heat water and milk to 120˚F to 130˚F (50˚C to 55˚C). Gradually pour into dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups (240 g) flour. Continue beating 2 more minutes. Reduce speed to low and gradually stir in addi- tional flour to make a soft dough. Place in a 2- gallon (7.5 L) plastic bag, pressing out excess air. Continue following the directions for Rising and
R I S I N G A N D D E E P - F RY I N G
Let rise for 1 hour or until doubled in bulk. Cut into 16 even pieces. Make each piece into smooth ball and roll each ball into a 5- to
Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the Wolf fryer module to 375˚F (190˚C).
*To measure flour, spoon or pour flour into a dry measuring cup. Level off with spatula or straight- edged knife. Do not tap or shake flour before leveling.
16