Ingredients:
1 cup whole milk, warmed
1 tbsp active dry yeast
2 tbsp granulated sugar
3 cups all-purpose flour
½ tsp salt
2 tbsp unsalted butter, melted
Vegetable oil, for frying
1 cup granulated sugar (for coating)
2 tsp ground cinnamon (for coating)
Directions:
In a small bowl, mix the warm milk, yeast, and 2 tablespoons of sugar. Let it sit for about 5 minutes until the mixture becomes foamy.
In a large bowl, combine the flour and salt. Add the melted butter and the yeast mixture to the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a thin, large circle (about ¼-inch thick).
In a large pot, heat about 2-3 inches of vegetable oil to 375°F (190°C).
Carefully fry each piece of dough, one at a time, for 1-2 minutes on each side, until they are golden brown and puffed up. Use a slotted spoon to remove the fried dough and drain on a paper towel-lined plate.
In a shallow bowl, mix the 1 cup of sugar and 2 teaspoons of cinnamon together.
While the elephant ears are still warm, coat them generously in the cinnamon-sugar mixture.
Serve the elephant ears immediately for a delicious, sweet, and crispy treat.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes (including rising time)
Servings: 8
Calories: 300 kcal per serving
