I don't know about you, but I have a serious sweet tooth which makes fried bread covered in sugar almost irresistible. Unfortunately, these sugary treats are sometimes hard to come by, unless you happen to live next to a year round fairgrounds - which I don't. Fortunately, I found a recipe. My sweet tooth is happy with this discovery, my waistline is less so. Make these at your own risk.
Elephant ears
1 1/2 cups milk (3/4 cups)
1 teaspoon salt (1/2 teaspoon)
3/8 cups (6 tablespoons) coconut oil (3 tablespoons)
2 tablespoons sugar (1 tablespoon)
2 tablespoons yeast (1 tablespoon)
4 cups flour (2 cups)
1 quart of oil for frying
Topping:
Melted butter/margarine (at least 1/4 cup)
Cinnamon sugar: mix sugar and cinnamon to achieve the desired (this amount will depend on the amount of topping you want - probably 1 cup at least for a good layer of sugar)
Put the milk, salt, sugar, and coconut oil in a small saucepan and combine over medium heat. Heat until the coconut oil melts and the sugar is dissolved. Take it off the heat and let it cool until it is about 110 degrees F. Sprinkle the yeast on top and let sit for a couple minutes before stirring in the yeast. Wait for the mixture to proof, becoming foamy. Pour the mixture into a larger bowl and stir in the flour until a dough forms. Flour a surface and knead until smooth. Cover it and let it sit for at least 30 minutes while it rises.
In a large saucepan or heavy skillet, heat the oil to 375 degrees F. Keep an eye on the oil - you don't want to overheat it. Meanwhile, roll out small balls of dough into thin sheets. The size of the sheets will depend on the size of the pan the oil is in: the sheets need to be smaller than the pan, with room to flip them. Place the sheets, one at a time, into the oil and let cook until the underside is a light golden brown (this will not take long.) Use tongs to flip the sheet and let the other side cook. Once the sheet is cooked, put it on a plate and brush it with the melted butter and sprinkle on the cinnamon sugar. Do the same for the other side. Repeat for the rest of the dough. Best served right away.
Some notes: The amounts in parentheses are the amounts you would use for a half batch, which is what I suggest making unless you have a large number of people that are going to help you eat the results. Even with the half batch you should have help: it makes approximately 10 ears 6 to 8 inches in diameter. You can wrap extra dough and store it in the fridge for a day or two if needed. Let it warm up again when you are ready to use it. If I don't feel like melting butter I will sometimes use that spray margarine stuff, it seems to work just as well.
Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
Sunday, June 1, 2014
Sunday, November 7, 2010
Kettle Corn
It has been a while since I've written anything, not so much because I have nothing to report but because I have been too busy with school and homework to find time to sit down and write. I've been short on time, long on stress, and heavy on homework. But tonight I attempted to make kettle corn and I figured I'd pass along the recipe and my thoughts on it. So here you go:
Kettle Corn
yellow popcorn kernels
vegetable oil
2/3 cup brown sugar
2 tablespoons water
2 tablespoons vegetable oil
salt (I used 1/2 teaspoon)
You will need a pot with a lid, a smaller pot, a wooden spoon, and a large bowl. Pour some vegetable oil into the lidded pot, enough to cover the bottom. Add the popcorn kernels - put in enough to make a single layer on the bottom of the pot in the oil. Put the lid on and heat the popcorn over the stove, shaking the pot every five to ten seconds. The popcorn is done when it's no longer popping continuously. Pour the popcorn into the large bowl and set it aside. Combine the water, vegetable oil, and brown sugar in the small pot and heat to boiling. Once it starts boiling, lower the heat to medium and let simmer for 3 minutes. Mix the salt onto the popcorn, and then pour in the sugar mixture and toss with a wooden spoon to coat the popcorn. Let cool a few minutes and then enjoy.
Okay, so that was my first time making popcorn on the stove and it turned out pretty good - much better than the disaster I was expecting. As for the finished recipe, it wasn't exactly as kettle corn-y as I thought it would be. Not that it wasn't good - it was. I mean, how can you go wrong when you put sugar on popcorn. (Or almost anything, for that matter.) But I would describe it as being more like caramel corn than kettle corn, which could be due to a couple of factors. It could be that I didn't put in enough salt. And it would probably have been more like kettle corn if I had a made a LOT more popcorn so that each piece got a light coating as opposed to being drenched in sugar. I should also note that the popcorn was fairly sticky and messy-ish to eat, not as dry as the kettle corn I'm used to. I think that the next time I try out a kettle corn recipe I'll try one of the versions that uses regular sugar instead... I'll keep you posted on how that turns out.
And now, unfortunately, it's back to my microbiology notes - I have a midterm coming up on Tuesday and I am dreading it as the teacher gives us a study guide and then promptly tests us on material not on the study guide.
By the way, I found this kettle corn recipe here: http://www.aliciakachmar.com/blog/life/homemade-kettle-corn-cheap-and-easy/ in case you want to check out the whole thing and see the pictures that go with it for yourself.
Kettle Corn
yellow popcorn kernels
vegetable oil
2/3 cup brown sugar
2 tablespoons water
2 tablespoons vegetable oil
salt (I used 1/2 teaspoon)
You will need a pot with a lid, a smaller pot, a wooden spoon, and a large bowl. Pour some vegetable oil into the lidded pot, enough to cover the bottom. Add the popcorn kernels - put in enough to make a single layer on the bottom of the pot in the oil. Put the lid on and heat the popcorn over the stove, shaking the pot every five to ten seconds. The popcorn is done when it's no longer popping continuously. Pour the popcorn into the large bowl and set it aside. Combine the water, vegetable oil, and brown sugar in the small pot and heat to boiling. Once it starts boiling, lower the heat to medium and let simmer for 3 minutes. Mix the salt onto the popcorn, and then pour in the sugar mixture and toss with a wooden spoon to coat the popcorn. Let cool a few minutes and then enjoy.
Okay, so that was my first time making popcorn on the stove and it turned out pretty good - much better than the disaster I was expecting. As for the finished recipe, it wasn't exactly as kettle corn-y as I thought it would be. Not that it wasn't good - it was. I mean, how can you go wrong when you put sugar on popcorn. (Or almost anything, for that matter.) But I would describe it as being more like caramel corn than kettle corn, which could be due to a couple of factors. It could be that I didn't put in enough salt. And it would probably have been more like kettle corn if I had a made a LOT more popcorn so that each piece got a light coating as opposed to being drenched in sugar. I should also note that the popcorn was fairly sticky and messy-ish to eat, not as dry as the kettle corn I'm used to. I think that the next time I try out a kettle corn recipe I'll try one of the versions that uses regular sugar instead... I'll keep you posted on how that turns out.
And now, unfortunately, it's back to my microbiology notes - I have a midterm coming up on Tuesday and I am dreading it as the teacher gives us a study guide and then promptly tests us on material not on the study guide.
By the way, I found this kettle corn recipe here: http://www.aliciakachmar.com/blog/life/homemade-kettle-corn-cheap-and-easy/ in case you want to check out the whole thing and see the pictures that go with it for yourself.
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