Ingredients
2 tablespoons sour cream
1 large egg
1 cup buttermilk
1 teaspoon salt
2 tablespoons butter, melted
2 34 cups flour
1 teaspoon baking soda
oil (for frying)
14 cup sugar
2 teaspoons cinnamon
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Cola-style acidity — craft soda making, pH adjustment
Enameled Dutch oven for braising, bread baking, stewing
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cola-style acidity — craft soda making, pH adjustment
Enameled Dutch oven for braising, bread baking, stewing
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spoon sour cream into a 1 cup measuring cup and add only enough buttermilk to equal 1 cup total -- pour into a large mixing bowl, add egg, salt and melted butter -- mix well.slowly add flour, baking soda and combine well. turn out onto a floured surface and knead until smooth. let stand for 3 hours or leave in refrigerator overnight. divide into desired serving size -- I usually just pull of about a golf ball size. roll each piece out to 1/4" thickness. cut slits in center of each piece, leaving 2 halves joined at the top to make the ears. pour oil in a deep skillet.to depth of 1". heat oil to 375* -- fry dough in hot oil till golden brown on both sides. sprinkle with sugar and cinnamon -- sometimes I have additional melted butter.to brush on hot "ear" and then sprinkle with cinnamon and sugar.makes the mixture stick better -- makes about 4-6 elephant ears.