Milk – 1 c.
Warm water – 1 c.
Active dry yeast – 2 tbsp.
Salt – 1 tsp
White sugar – 2 tbsp.
Shortening – 3 tbsp.
All purpose flour or maida – 4 c.
Oil for deep frying
For elephant ears topping:
Sugar – 4 tbsp.
Ground cinnamon – 2 tsp.
HOW TO MAKE:
1-Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes.
2-Combine warm milk, salt, white sugar, and shortening and mix well.
3-Now add all purpose flour to make a smooth dough.
4-Take the dough to floured board and knead until it turns soft and elastic.
5-Add some flour if it is watery.
6-Cover the dough with a towel for 1 hour.
7-Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels.
8-Finally sprinke the elephant ears with sugar and cinnamon.
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