Elephant ears

Yield: 15 servings

Measure Ingredient
1 pack (1/4 oz.) active dry yeast
1 cup Warm water (110-115 degrees)
1 cup Warm milk (110-115 degrees)
3 tablespoons Sugar
1 tablespoon Salt (yes, Tbsp.)
3 tablespoons Shortening
1 cup To 2 c flour
\N \N Oil for deep-fat frying
1 cup Sugar
1 teaspoon Ground cinnamon

"Reaction from those who eat these make them worth the effort." - Suzanne McKinley

Dissolve yeast in warm water. Add milk, sugar, salt, shortening, and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down and shape into 15 ovals, 5½" round by ⅛" thick. Heat 3-4" of oil to 375 degrees in a deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.

Yields: 15 From: "Taste of Home" Magazine, April/May 1995

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