Elephant Ears

• 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

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.

milk, butter, active dry yeast, granulated sugar, water, flour, salt, nutmeg, eggs, vegetable oil, confectioners

Taken from www.food.com/recipe/elephant-ears-19994 (may not work)