Elephant Ears

Name: Elephant Ears
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 15 servings
Ingredients: 1 package (1/4 ounce) 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; Oil for deep-fat frying; GLAZE:; 1/2 cup sugar; 1 teaspoon ground cinnamon

Total Time Prep: 20 min. + rising Cook: 1-1/2 hours

Yield 15 servings

Test Kitchen Approved

"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.

Ingredients

1 package (1/4 ounce) 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
Oil for deep-fat frying
GLAZE:
1/2 cup sugar
1 teaspoon ground cinnamon

Directions

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.
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.
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.

"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.

Recipe Creator