Elephant Ears

Elephant Ears

1 cup lukewarm water, 110 degrees F.
1 package active dry yeast, 2 ¼ tsp = ¼ oz.
1 cup lukewarm milk, 110 degrees F.
3 Tbsps sugar
1 Tbsp salt
3 Tbsps butter
4 cups all purpose flour, or there about
Oil for deep frying

Topping:
1/2 cup sugar
1 tsp ground cinnamon

In a small bowl dissolve yeast in water. In a large bowl mix together prepared yeast, milk, sugar, salt, butter and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough. On a floured surface, knead until dough is smooth and elastic, about 7 minutes or so.

Place dough in buttered bowl, turn once so top of dough is buttered. Cover; let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough; divide into 15 portions. Shape each portion to about 5 inch by 1/8 inch thick rounds.

Preheat about 2 inches of oil in electric skillet or heavy deep cast iron skillet to 375 degrees F. Fry one at a time for about 3 minutes each side, or until golden brown. Drain on paper towel, keep warm in preheated oven about 170 degrees F. until all are finished.

Mix sugar and cinnamon; sprinkle over warm pastries.
Makes 15 servings.