Email to Sandra Greathouse      

Recipe Categories: CountryCook58's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES Canning CASSEROLES COOKIES DESSERTS EGGS JAMSandJELLIES MEATS Miscellaneous PASTA PASTRIES POULTRY SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

Elephant Ears II




Source of Recipe


Partyline - 9/9/82
Elephant Ears II

2 cups milk
5 tablespoons sugar
5 tablespoons shortening
2 teaspoons salt
2 envelopes dry yeast
2 cups warm water
6 cups all-purpose flour
Butter
Cinnamon-sugar mixture
Oil for frying

Scald milk, add sugar, shortening and salt; mix well. Cool to lukewarm, add the water. Sprinkle dry yeast over the mixture and add 2 cups flour. Use an electric mixer until smooth; stir in rest of flour to make a stiff dough.

Knead until elastic and smooth on a floured surface, about 8-10 minutes. Place in a greased bowl, turn to coat with grease, cover and let rise until doubled, about 1 hour. Heat oil to 375° in a heavy skillet. Pinch off pieces of dough; roll to 5 or 6 inches. Stretch 7 to 8-inches with hands and shape to form ears.

Drop in hot oil and fry until golden brown, about 3 minutes. Drain on paper towels; drizzle with melted butter and sprinkle with cinnamon-sugar mixture.

Makes 3 to 4 dozen