Elephant Ears
TOTAL TIME: Prep: 20 min. + rising Cook: 1-1/2 hours
YIELD: 15 servings.
"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm water (110° to 115°)
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1 cup warm milk (110° to 115°)
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3 tablespoons sugar
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1 tablespoon salt
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3 tablespoons shortening
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4 to 4-1/2 cups all-purpose flour
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Oil for deep-fat frying
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GLAZE:
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1/2 cup sugar
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1 teaspoon ground cinnamon
Directions
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1.
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.
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2.
On a floured surface, 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.
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3.
Punch 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.
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