Elephant Ears
Elephant Ears
Equipment
- Deep fryer or heavy pot
Ingredients
- 2 cups milk
- 5 Tbsp sugar
- 5 Tbsp butter
- 5 Tbsp salt
- 2 envelopes active dry yeast
- 1 1/2 cups warm water 105-115°F
- 6 cups all purpose flour maybe 8 cups, until it is not sticky
- 2 qt vegetable oil for frying
- cinnamon sugar
Instructions
- Scald the milk; add the sugar, shortening and salt. Cool to lukewarm (120°F).
- Sprinkle the yeast onto the warm water in a large bowl. Mix.
- Add the milk mixture and 2 cups flour; beat until smooth. Hand stir in enough flour to make a stiff dough.
- Turn dough onto a lightly floured board; knead until smooth and elastic, about 8-10 minutes.
- Place in a greased bowl, turning once to grease the top (you can use PAM). Cover and let rise in a warm place until doubled in size, about 1 hour.
- Divide dough into balls. Roll each out in the form of an elephant ear. Don’t be afraid to leave holes in the dough; holes allow for even cooking.
- Heat oil to 375°F. Deep fry elephant ears, one at a time, for about 3-5 minutes on each side or until golden brown.
- Drain on a paper grocery bag with paper towels on top.
- Serve hot, sprinkled with cinnamon sugar.
Notes
Extras can be frozen and microwaved.
Tried this recipe?Let us know how it was!