Elephant Ears

• 2 c. milk
• 5 Tbsp. sugar
• 5 Tbsp. shortening
• 2 Tbsp. salt
• 2 envelopes active dry yeast
• 2 c. warm water (105~ to 115~)
• 6 c. all-purpose flour
• 2 qt. vegetable oil
• cinnamon sugar

1. Scald milk; add sugar, shortening and salt.
2. Cool to lukewarm. Sprinkle yeast onto water in large bowl.
3. Add milk mixture and 2 cups flour; beat until smooth.
4. Stir in enough additional flour to make a stiff dough.
5. Turn dough onto a lightly floured board. Knead until smooth and elastic, 8 to 10 minutes.
6. Place in greased bowl, turning to grease top.
7. Cover and let rise in warm place, until double in size, about 1 hour.
8. Divide dough into 6 to 8 balls.
9. Roll each out in the form of an elephant ear.
10. Heat vegetable oil to 375u0b0.
11. Deep fry ears, one at a time, for about 3 minutes on each side until golden brown.
12. Serve hot, sprinkled with cinnamon sugar.

milk, sugar, shortening, salt, active dry yeast, warm water, allpurpose, vegetable oil, cinnamon sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955911 (may not work)