ELEPHANT EARS
This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.
Provided by Caryn
Categories Yeast Breads
Time 2h20m
Yield 16-20 elephant ears
Number Of Ingredients 11
Steps:
- Heat milk with butter until butter melts.
- Set aside to cool to lukewarm.
- Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
- In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
- Stir until smooth.
- Cover and let stand until bubbly, 30 minutes.
- Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
- Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
- Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
- Punch down and divide into 4 pieces.
- Divide each piece into 4 or 5 pieces.
- Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
- Heat to about 360 degrees F.
- Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
- Fry one at a time, turning once, until nicely browned.
- Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
- Serve at once.
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