Elephant Ears

1 cup lukewarm water 1 T. sugar

1 T. vegetable shortening 1 tsp. salt

1 pkg. active dry yeast 2 cups flour

Vegetable oil for deep frying

Cinnamon / Sugar mixture

Directions:  In large bowl, combine water, sugar, melted shortening, salt, and yeast.  

Allow to stand a few minutes while yeast dissolves.

Sift flour and add to liquid mixture slowly, beating well after each addition.  Knead 

dough on floured board until no longer sticky. Place in plastic bag and refrigerate to 

rise.  (Dough will keep 7 to 10 days.)

To make elephant ears, punch down dough in bag.  Pull off small balls and stretch 

into a thin shape, the thinner the better.  Fry in deep oil at 350 degrees, turning once 

to brown on both sides.  Sprinkle with cinnamon-sugar mixture. 

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