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)
How to Make Elephant Ears and Beaver's Tails
- 1Combine sugar, shortening and milk into a pan over med. heat until sugar is disolved and everthing is blended well. Remove from heat and allow to cool until just slightly warm or tepid. Add yeast and let sit until the mixture becomes kinda bubbly or foamy like.
- 2Pour sugar mix into a large mixing bowl and add the flour and salt and knead by hand until it forms a dough ball. Cover it with a towel and let it sit for a half an hour.
- 3Heat your oil in a large and deep skillet. Seperate the dough into balls about 2 inches or so large, and roll the dough balls into thin circles. Fry the circles for about 30 seconds - 1 minute on each side, long enough for the dough to puff up and become a gorgeous golden brown. Take care not to over cook these, as once you take them out of the greese, the remaining grease on them will continue to cook them for a few seconds more until they cool.
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.