An elephant ear is a combination of fried dough, butter, cinnamon, sugar. A thin flank of fried sweetness that appears to be approximately as large as a genuine elephant ear, but is a lot more tasteful. You have probably seen these extra-large pieces of fried dough if you’ve ever attended a state fair. It is called elephant ears because they look like elephant ears and because they are so tall. It is easy for us to make our recipe for Fried Elephant Ears, but massive in cinnamon taste.
Elephant ears are huge, thinly stretched pieces of dough just like the Ear of the Elephant, and are fried. They are served with cinnamon sugar or raspberry jam warm but for me, I prefer covered-cinnamon sugar. Elephant Ears are a fair staple you can produce at home. You can easily share these treats with a few people, but you can make a mini-elephant ear that you can enjoy all by yourself.
1 1/2 cups milk1 teaspoon salt
2 tablespoons white sugar
3/8 cup shortening
2 tablespoons active dry yeast
4 cups all-purpose flour
1-quart oil for frying
3 tablespoons ground cinnamon
6 tablespoons white sugar
1. Put milk, salt, and 2 c of sugar in a small pot over medium heat. Dissolve and heat until sugar melts. Turn the heat off and warm it up. Sprinkle the yeast over and allow it to sit until foaming.
2. In a large bowl, transfer the mixture and add flour for the dough. Cover and wait for it to rise for 30 minutes until smooth.
3. In a large deep fryer, heat 1 inch of oil to 375 ° F or 190 ° C.
4. Put 1-2 inch dough balls into thin sheets. Fry sheets on one side 1 to 2 minutes until golden. Use paper towels to drain the cooked dough.
5. Combine 6 tbsp of sugar with cinnamon, sprinkle it in the warm pastries then serve.
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