Elephant Ears
This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.
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Ingredients
- 1 ¼ cups milk
- ¼-½ cup cup butter
- 1 package active dry yeast
- ¾ cup granulated sugar
- ¼ cup water (105 to 115 degrees F.)
- 5 ½-6 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 dash freshly grated nutmeg
- 3 large eggs , lightly beaten
- vegetable oil (for frying)
- confectioners' sugar or cinnamon sugar
Details
Servings 16
Preparation time 135mins
Cooking time 140mins
Adapted from food.com
Preparation
Step 1
Directions:
1 Heat milk with butter until butter melts.
2 Set aside to cool to lukewarm.
3 Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
4 In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
5 Stir until smooth.
6 Cover and let stand until bubbly, 30 minutes.
7 Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
8 Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
9 Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
10 Punch down and divide into 4 pieces.
11 Divide each piece into 4 or 5 pieces.
12 Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
13 Heat to about 360 degrees F.
14 Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
15 Fry one at a time, turning once, until nicely browned.
16 Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
17 Serve at once.
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