Elephant Ears

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs 15 mins Cook Time: 5 mins

Ingredients

• 1 1/4 cups milk
• 1/4-1/2 cup cup butter
• 1 package active dry yeast
• 3/4 cup granulated sugar
• 1/4 cup water (105 to 115 degrees f.)
• 5 1/2-6 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 dash freshly grated nutmeg
• 3 large eggs, lightly beaten
• vegetable oil (for frying)
• confectioners' sugar or cinnamon sugar

Recipe

• 1 heat milk with butter until butter melts.
• 2 set aside to cool to lukewarm.
• 3 stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
• 4 in a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
• 5 stir until smooth.
• 6 cover and let stand until bubbly, 30 minutes.
• 7 stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
• 8 turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
• 9 return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
• 10 punch down and divide into 4 pieces.
• 11 divide each piece into 4 or 5 pieces.
• 12 put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
• 13 heat to about 360 degrees f.
• 14 work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
• 15 fry one at a time, turning once, until nicely browned.
• 16 drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
• 17 serve at once.