Cinnamon Elephant Ears

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Food Processor Method:
Heat milk to 105°F to 115°F (40°C to 45°C). Mix in yeast and allow to stand for 10 minutes. Place 6 cups (720 g) flour, sugar, shortening, salt and cinnamon in 14-cup (3.3 L) food processor bowl with dough blade. Process 5 seconds. With machine running, slowly pour yeast mixture through feed tube. Continue pouring water through, until dough forms (all water may not be used). Process 30 seconds until a soft dough forms. Turn dough out onto a lightly floured surface. Place in a 2-gallon (7.5 L) plastic bag, pressing out excess air.

Traditional Dough Method:
In large mixing bowl using dough hook, thoroughly mix undissolved yeast, 2 cups (240 g) flour, sugar, shortening, salt and cinnamon.
Heat water and milk to 120°F to 130°F (50°C to 55°C). Gradually pour into dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups (240 g) flour. Continue beating 2 more minutes. Reduce speed to low and gradually stir in additional flour to make a soft dough. Place in a 2-gallon (7.5 L) plastic bag, pressing out excess air. Continue following the directions for Rising and Deep-Frying.

Rising and Deep-Frying:
Let rise for 1 hour or until doubled in bulk. Cut into 16 even pieces. Make each piece into smooth ball and roll each ball into a 5- to 6-inch (127–152) circle. Cover with dry dish towel. Allow to rest while heating the oil. Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the Wolf fryer module to 375°F (190°C). Deep-fry each circle for 1 minute on each side, piercing any bubbles as they form on the dough. Carefully remove and drain on paper towels. Combine topping ingredients. Sprinkle on elephant ears while warm. Serve warm.

Makes 16 elephant ears.