Cinnamon Elephant Ears
Preparation Method
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.