Elephant Ears and Beaver's Tails
- inch to an inch and a half oil in deep skillet for frying
- 4 Tbsp
- white sugar (works with splenda as well)
- 3/8 c
- 2 Tbsp
- active dry yeast
- 3 2/3 c
- A pinch
- 1 1/2 c
- melted butter (real butter, not margarine!)
- cinnamon sugar (to taste)
Use a basting brush to coat the tops of each finished "ear" with butter, and sprinkle generously with cinnamon sugar. Serve warm and enjoy!
*note* Amount of butter and cinnamon sugar used on top is completely on an "as you like it" basis, as everyone's tastes are different. I personally like extra butter and lots and lots of cinnamon sugar on mine.....
One Last note here.....These are great as snacks or deserts, but can also be made for breakfasts, adding fresh fruit and powdered sugar in replacement of the cinnamon sugar.