Elephant Ears
Elephant Ears recipe
Yield
24 servingsPrep
110 minCook
10 minReady
120 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| 2 | cups |
milk
warmed |
|
| 5 | teaspoons |
vegetable oil
|
|
| 2 | teaspoons |
salt
|
|
| 5 | teaspoons |
sugar
|
|
| 8 | cups |
all-purpose flour
|
|
|
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 473 | ml |
milk
warmed |
|
| 25 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 25 | ml |
sugar
|
|
| 1.9 | l |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Mix all ingredients well, and let dough rise for 40 minutes.
Punch down and refrigerate until chilled.
Break off into walnut size balls and flatten out dough into large circle.
Deep fry in 1½ inch oil on both sides, drain on paper towel.
Dust with powdered sugar or cinnamon sugar.
