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Elephant Ears |
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Serves: 15
Print this Recipe
Reaction from those who eat these is always enthusiastic!
Suzanne McKinley, Lyons, Georgia.
1 (1/4-ounce) package active dry yeast
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
4 to 4-1/2 cups all-purpose flour
Vegetable oil for deep-fat frying
TOPPING:
1 cup sugar
1 teaspoon 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-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.
© Copyright Reiman Publications, 1993-1997
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