FRY BREAD...ELEPHANT EARS...SCONES
There are many names for this so I didn't know what to call it! I use this in one of my favorite dinners, Navajo Tacos and after we top another off with some honey butter and powdered sugar, just the way my mom makes them. It doesn't get any better than this! Yummmmm.
Provided by Amber C.
Categories Scones
Time 2h10m
Yield 12 scones
Number Of Ingredients 9
Steps:
- In a small bowl, combine yeast and 1/4 c 110 degree water, let set while preparing other ingredients.
- In a saucepan add milk, shortening, sugar and salt, heat on low until shortening melts- DO NOT BOIL.
- Let cool to lukewarm, put ingredients from saucepan in a mixing bowl.
- Slowly add 2 c flour, mix until just combined.
- Add egg, mix well, add yeast, mix well.
- Slowly add 2 more c flour until dough is soft and doesn't stick, add flour as needed.
- Do NOT overmix
- Knead until smooth and has elasticity, about 6-8 minutes.
- Put in a large greased bowl and cover, let rise in a warm spot for about 1 1/2 hrs or until it has doubled in size.
- Put several inches of oil in a large, deep pan or use a fry daddy and heat to about 360 degrees F.
- Flatten and divide into equal pieces, whatever size you prefer, and work the dough into a disk shape about 1/4-1/2 " thick, again whatever you prefer I like mine thick and fluffy!
- Fry one at a time, until golden brown, turn once.
- Drain on paper towels.
- Serve with honey butter, powdered sugar, cinnamon, jam or even for Navajo tacos, serve immediatly!
- You can reheat these but they are best served right from the fryer!
- Enjoy.
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