Wow! This dough was divine! My advise – mix all the wet ingredients and start adding flour slowly. Keep adding only until your dough is no longer sticking to your fingers but is still very soft. You may use more or less flour than provided in the recipe. This way you get a beautiful fluffy and soft end product. Flours vary in their gluten levels, etc. so following the recipe exactly might not give you the best result. This dough would be wonderful for sopapillas, doughnuts, dumplings, paczkis, etc. Definitely a keeper!
Every year we have a fair here in town, and every year I say “We have got to get some elephant ears this year!” but somehow it never happens. I tried this recipe tonight and they are delicious… OK… keep trying to leave the kitchen, keep trying to leave the kitchen… walking away, coming back… Impossible to leave these alone! I wish I could substitute the shortening for oil, but the amount of shortening in this recipe is very minimal, and they sure are good!!! THUMBS UP!!!
I have used this recipe quite a few times now and it never fails me. Though I must say it’s quite a big batch, I always forget to half it and it takes me a while to use all of the dough up. I also never use cinnamon, but either way it’s great. Tasty!
Oh my, this is nearly the same as my favorite elephant ears that I love to get every year at the Fair. So super easy to make! I didn’t have shortening, so used butter (1:1 ratio). I decreased the serving size to 5 servings (I didn’t need to make 15 ears, as I’m just making for me and my husband), which gave me easy numbers to work with.
For the cinnamon/sugar mix I increased the sugar by 1 TB. When frying, it’s important that you don’t have the oil too high, nor too low and to keep a constant eye on the ear. It fries up quick! Spread with butter, sprinkle with the cinnamon/sugar and enjoy!!! =)
Most all the recipes here for Elephant Ears are much the same…this one is pretty good. When I make mine, I start with a favorite cinnamon roll recipe. After cutting the rolls, I roll them out on a sugared counter top into 1/2 flat dough and then put them on oiled baking sheet and bake for 8-10 on one side and flip and bake another 8-10 minutes(add a bit of oil if needed to pan) or until golden brown. THESE are just like you get at the fairs.
Ingredients:
Milk – 1 cup
Warm water – 1 cup
Active dry yeast – 2 tablespoons
Salt – 1 teaspoon
White sugar – 2 tablespoons
Shortening – 3 tablespoons
All purpose flour or maida – 4 cups
Oil for deep frying
For elephant ears topping:
Sugar – 4 tablespoons
Ground cinnamon – 2 teaspoons
How to make elephant ears:
Combine war
m milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant ears.
source:1krecipes.com
