Monday, March 20, 2017

Elephant Ears



  • Milk – 1 cup
  • Warm water – 1 cup
  • Active dry yeast – 2 tablespoons
  • Salt – 1 teaspoon
  • White sugar – 2 tablespoons
  • Shortening – 3 tablespoons
  • All purpose flour or maida – 4 cups
  • Oil for deep frying
  • For elephant ears topping:
  • Sugar – 4 tablespoons
  • Ground cinnamon – 2 teaspoons


How to Make It

  • Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine war
  • m milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. 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. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant ears
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