Elephant Ears

Recipe View Gather all your ingredients and prepare your workspace. (5 minutes)

Recipe View In a small saucepan, combine the milk, shortening, 2 tablespoons of sugar, and salt. Heat over medium heat, stirring constantly, until the shortening is melted and the sugar is dissolved. Remove from heat and allow the mixture to cool to lukewarm, approximately 110°F (43°C). (10 minutes)

Recipe View Gently sprinkle the yeast over the surface of the cooled milk mixture. Let it sit undisturbed until it becomes foamy, indicating that the yeast is active. (5-10 minutes)

Recipe View Transfer the yeast mixture to a large mixing bowl. Gradually add the flour, stirring until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes.

Recipe View While the dough is rising, heat the oil in a deep fryer or large, heavy-bottomed saucepan to 375°F (190°C). Ensure you have a reliable thermometer to monitor the temperature. (15 minutes)

Recipe View Once the dough has risen, punch it down gently. Roll out small, 2-inch balls of dough into thin, oblong sheets resembling elephant ears. (10 minutes)

Recipe View Carefully place each dough sheet into the hot oil. Fry until puffed and golden brown, about 1 to 2 minutes per side. Use a slotted spoon or spider to turn them and remove them from the oil. (5 minutes)

Recipe View Place the fried elephant ears on a wire rack lined with paper towels to drain excess oil.

Recipe View In a small bowl, combine the remaining 6 tablespoons of sugar and cinnamon, mixing well to create the topping. (2 minutes)

Recipe View While the elephant ears are still warm, generously sprinkle the cinnamon-sugar mixture over them. Serve immediately and enjoy the delightful crunch and sweet spice! (3 minutes)