Sat 23 Aug, 2003 12:10 pm
(2 different versions of elephant ears)
ELEPHANT EARS (FRIED BREAD)
Adapted by BumbleBeeBoogie
2 cups whole milk
5 tablespoons granulated white sugar
5 tablespoons solid butter-flavored shortening
1 tablespoon lemon rind zest, finely minced
1 teaspoon salt
2 envelopes active dry yeast
2 cups warm water (tepid 105-115 degrees)
6 cups all-purpose flour
2 cups Vegetable oil or solid shortening for frying
Cinnamon sugar topping (80% sugar, 20 % ground cinnamon)
Sprinkle the yeast over the warm water in large bowl.
Scald the milk in a large saucepan; add the sugar, shortening and lemon zest, stirring until the shortening is melted. Remove from the heat and cool to lukewarm. Add the yeast mixture, stirring to mix.
In a bowl, sift together the flour and Salt. Add the milk mixture to the flour mixture; beat until smooth, adding more flour by spoonfuls, if necessary, to make a stiff dough.
Turn the dough out onto a lightly floured board; knead until smooth and elastic, about 8-10 min.
Place the dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, until double in size, about 1 hour. Divide dough into 6-8 balls. Roll each out in the form of an elephant's ear.
Heat oil in a deep fryer to 375 degrees (or a large skillet.) Deep fry the elephant's ears, one at a time, for about 3-5 minutes on each side, turning with tongs, until golden brown. Serve hot, sprinkled with cinnamon sugar. The easiest way to coat the elephant ears is to shake the sugar and cinnamon and the hot elephant ears in a paper bag. Makes 6-8 elephant ears.
SATURDAY MARKET ELEPHANT EARS (FRIED BREAD)
Adapted by BumbleBeeBoogie
1 package dry yeast
1 cup warm (tepid) water
2 large eggs, beaten
1 tablespoon lemon rind zest
4 cups all-purpose flour
1/4 teaspoon salt
vegetable oil or solid shortening for frying
6 tablespoons granulated white sugar
Sugar and cinnamon mix - set aside
In a large bowl, soften the yeast in warm water; let it rest. Then add the beaten eggs and lemon zest, stirring to mix.
In a bowl, sift together the flour, sugar and salt; add to the yeast/egg mixture; blend well, kneading with your hands to form a soft dough, about 10 minutes. Divide the dough into 12 pieces. Let the dough rest for 10 minutes.
Roll out each piece of dough on a lightly floured board. Using your hands, stretch each piece into circular shape.
Heat 1/2-inch depth of vegetable oil or shortening in a large skillet (cast iron is best). Place each circle of dough in the hot oil. Turn once with tongs - the surface will bubble and blister and should be lightly browned. Place on absorbent paper toweling. Sprinkle immediately with mix of sugar and cinnamon. Serves 12.