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Elephant Ears |
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Serves: 30
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_ (1/4-ounce) packets active dry yeast
_ cups warm water (110-115 degrees)
_ cups warm milk (110-115 degrees)
_ tablespoons sugar
_ tablespoons salt
_ tablespoons shortening
_ cups all-purpose flour
Vegetable oil for deep-fat frying
Topping
_ cups sugar
_ teaspoons ground cinnamon
Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick.
Heat 3-4-in. of oil to 375° in deep fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.
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