Elephant Ears
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Ingredients
- 1 package dry yeast
- 1 cup warm (tepid) water
- 2 large eggs, beaten
- 1 tablespoon lemon rind zest
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- vegetable oil or solid shortening for frying
- 6 tablespoons granulated white sugar
- Sugar and cinnamon mix - set aside
Details
Servings 12
Preparation
Step 1
In a large bowl, soften the yeast in warm water; let it rest. Then add the beaten eggs and lemon zest, stirring to mix.
In a bowl, sift together the flour, sugar and salt; add to the yeast/egg mixture; blend well, kneading with your hands to form a soft dough, about 10 minutes. Divide the dough into 12 pieces. Let the dough rest for 10 minutes.
Roll out each piece of dough on a lightly floured board. Using your hands, stretch each piece into circular shape.
Heat 1/2-inch depth of vegetable oil or shortening in a large skillet (cast iron is best). Place each circle of dough in the hot oil. Turn once with tongs - the surface will bubble and blister and should be lightly browned. Place on absorbent paper toweling. Sprinkle immediately with mix of sugar and cinnamon. Serves 12.
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