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Ingredients:
- 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
Directions:
Combine warm milk, salt, white sugar, and shortening and mix well.
Now add all-purpose flour to make a smooth dough. Take the dough to a 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, sprinkle the elephant’s ears with sugar and cinnamon.
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