Ingredients for Fry Bread Elephant Ears Scones
- Dry Yeast
- 1 cup warm water (105-115°F)
- Milk
- Shortening
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- Egg
- 4 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying (about 3 cups)
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How to Make Fry Bread Elephant Ears Scones
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add the flour, salt, and baking powder to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 8 equal portions.
- On a lightly floured surface, roll each portion into a 6-inch circle.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of dough sizzles immediately.
- Carefully place 2-3 frybread circles in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the frybread from the oil and place them on a wire rack to drain excess oil.
- Serve immediately with your favorite toppings, such as honey butter and powdered sugar for a sweet treat or savory toppings for Navajo tacos.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
17g
Fat
8g
Carbs
13g
