Elephant Ears

By DIANETHORNTON

Ingredients

• 2 cups whole milk
• 5 tablespoons granulated white sugar
• 5 tablespoons solid butter-flavored shortening
• 1 tablespoon lemon rind zest, finely minced
• 1 teaspoon salt
• 2 envelopes active dry yeast
• 2 cups warm water (tepid 105-115 degrees)
• 6 cups all-purpose flour
• 2 cups Vegetable oil or solid shortening for frying
• Cinnamon sugar topping (80% sugar, 20 % ground cinnamon)

Details

Servings 6

Preparation

Step 1

Sprinkle the yeast over the warm water in large bowl.

Scald the milk in a large saucepan; add the sugar, shortening and lemon zest, stirring until the shortening is melted. Remove from the heat and cool to lukewarm. Add the yeast mixture, stirring to mix.

In a bowl, sift together the flour and Salt. Add the milk mixture to the flour mixture; beat until smooth, adding more flour by spoonfuls, if necessary, to make a stiff dough.

Turn the dough out onto a lightly floured board; knead until smooth and elastic, about 8-10 min.

Place the dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, until 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 in a deep fryer to 375 degrees (or a large skillet.) Deep fry the elephant's ears, one at a time, for about 3-5 minutes on each side, turning with tongs, until golden brown. Serve hot, sprinkled with cinnamon sugar. The easiest way to coat the elephant ears is to shake the sugar and cinnamon and the hot elephant ears in a paper bag. Makes 6-8 elephant ears.