Elephant Ears
No need to wait for the state fair, now you can have homemade "Elephant Ears" year round!
Servings: 15 ears
Ingredients
- DOUGH :
- 1 1/2 c. milk
- 1 tsp. salt
- 2 T. granulated sugar
- 3/8 c. Shortening
- 2 T. active dry yeast
- 4 c. all-purpose flour
- 1 quart peanut oil or vegetable oil for frying
- CINNAMON SUGAR:
- 3 T. ground cinnamon
- 6 T. granulated sugar
Instructions
- DOUGH: In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees. Sprinkle in yeast and let sit until foamy.
- Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
- In a large heavy skillet or deep fryer, heat 1-inch of oil to 375 degrees.
- Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on each side, until puffed and golden. Drain on paper towels.
- CINNAMON SUGAR: In a small bowl, combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries and serve right away.
I’m trying to make these haven’t had them in 25 years ,so I figured that it would be a great treat