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Elephant Ears 2
1 envelope active dry yeast
1 cup warm water
1 cup warm milk
3 tablespoons granulated sugar
1 tablespoon salt
3 tablespoons shortening
4 to 4 1/2 cups flour
Oil for deep-frying
Sugar and cinnamon, mixed (for topping)
In large bowl, combine yeast and warm water until dissolved and let stand 10 minutes.
Add warm milk, sugar, salt, shortening and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough soft.
Turn out onto floured board and knead until elastic. Add more flour if necessary. Place the dough in greased bowl and flip over so top and bottom has grease on it.
Cover with towel until double in size.
Divide dough into 15 oval shape balls and make each one about 1/8-inch thick. Fry one oval at a time in the oil until golden brown and flip over to do other side.
Remove from oil. Drain; sprinkle with sugar and cinnamon mixture or topping of your choice.
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