Ingredients
1 1/2 c. milk
1 tsp. salt
2 packets dry yeast
2 tbsp. sugar
6 tbsp. shortening
4 c. flour
Oil for frying
Powdered sugar, sifted
Cinnamon/sugar mix
Preparation
to make country-style elephant ears first ,Heat but do not boil milk, sugar, salt and shortening until shortening is melted. Cool to lukewarm 110 F. Add yeast and stir until dissolved. Stir in flour 2 cups at a time, beating until smooth after reach addition. Put into greased bowl. Cover with damp cloth, let rise until double. Dust hands with flour. Pinch off pieces of dough size of golf ball. Stretch into 6-8 inch circle. Drop into hot oil in pan large enough to fry 6-8 pieces. Fry until pieces rise, turn with tongs and fry until light brown. Drain on paper towels and sprinkle with desired topping
