Ingredients
- 2 c. Lowfat milk
- 5 Tbsp. Sugar
- 5 Tbsp. Shortening
- 2 Tbsp. Salt
- 2 env Active Dry Yeast
- 2 c. Hot Water (105-115 degree)
- 6 c. All-Purpose Flour
- 2 quart Vegetable Oil Cinnamon Sugar
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Elephant Ears
Servings: 6
Directions
- Scald Lowfat milk; add in Sugar, Shortening, & Salt. Cold to lukewarm.
- Sprinkle yeast onto hot water in lg. bowl. Add in Lowfat milk mix & 2 C. Flour; beat till smooth. Stir in sufficient additional Flour to make stiff dough.
- Turn dough out onto a lightly floured board; kneed till smooth & elastic, about 8-10 minutes. Place in a greesed bowl, turning to grease top. Cover & let rise in a hot place, till double in size, about 1 hour.
- Divide dough into 6-8 balls. Roll each out in the form of an elephant's ear.
- Heat oil to 375 degrees. Deep fry elephant's ears, one at a time, for about 3-5 minutes. on each side or possibly till golden. Serve warm, sprinkle with cinnamon sugar.
- Makes 6-8.
- I also have the recipe for Navajo Fry Bread if you want it. Not as complicated. Make 18-24 pcs, each about the size of a 9" plate.
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