Elephant Ears

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“This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.”
READY IN:
2hrs 20mins
YIELD:
16-20 elephant ears
UNITS:
US

Ingredients Nutrition

Directions

  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.

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