Also known as beaver tails or elephant ears. You can also use this recipe as an Egg Free and Dairy Free bread recipe when you use a vegan margarine to grease your pans. A standard bread recipe in my kitchen that I use as a base for bread, buns, pizza pockets and sweet or savory monkey bread. In this adaption I will be showing you how this recipe can also be transformed into a dessert.
This recipe makes 3 loafs – 40 buns or a tonne of desserts *Adjust accordingly*
1/3 cup oil plus additional oil for frying
1 tbsp salt
6-7 cups flour (you can use a 3 Cup white and 3 whole wheat and add white to mix to firm up)
3 Cup warm water
1 ½ TBSP yeast
1/4 C sugar
One bowl – warm water, yeast, sugar and set aside for a few minutes to poof. I poof whether I am using a quick rise or traditional yeast.
Big Bowl- salt, oil, flour and add in water mix.
Mix with wooden spoon or hand adding flour until everything is mixed in and its no longer sticky. – You don’t have to knead for hours with this
Put it to bed (place in a warm area – I use a heating pad) and wait until doubled in size. about an hour or so.
This is where you can make the bread or dessert choice. If making bread punch down and form into loaves and place in greased pans and set aside until doubled again. Preheat oven to 375 and bake for 25 min. Remove from pan and cool on racks.
If you are making a dessert, heat your oil until you can dip a wooden spoon into the oil and bubbles form around it. Punch down your dough and rip off lemon sized portions, stretch it out with your hands and place in hot oil. Fry until golden brown, flip and repeat. Take it out of the oil and drain on a piece of paper towel.
Now you can get creative with your toppings. I personally like a dusting of icing sugar, but they can be drizzled with fudge sauce or maybe a little honey or better yet, some fresh coconut butter. Yum! I can post the recipe I use to make home-made coconut butter if your interested.
- Bread Baking Tips (williams-sonoma.com)