Serves: 5
Total Calories: 509
In a saucepan combine milk, sugar, salt, and shortening; heat until shortening is melted. Do not let mixture boil. Cool mixture to lukewarm. Add yeast and stir until dissolved; stir in flour 2 cups at a time. Beat after each addition until smooth. Put in a greased bowl, cover with a damp cloth and let rise until double, about 20 minutes. Dust hands with flour, pinch off pieces of dough about the size of a golf ball. Stretch each piece into a thin 6- to 8-inch circle. Fry, one at a time in oil (350°) until dough rises to the surface. Turn and fry on other side until light brown. Drain on absorbent paper and sprinkle with sugar/cinnamon mixture.
This Elephant Ears recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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