Title: Suzanne's Elephant Ears
Categories: Cookie Pastry Amerind Doughnuts
Yield: 15 Servings

1	tb	Dry yeast
1	c	Water, warm
1	c	Milk, warm
3	tb	Sugar
1	tb	Salt
3	tb	Shortening
4		To 4-1/2 cups all-purpose
		Flour
		Oil for deep-fat frying
		TOPPING:
1	c	Sugar
1	ts	Ground cinnamon

Dissolve yeast in water. Add milk, sugar, salt, shortening, and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and shape into 15 ovals, 5-1/2" wide by 1/8" thick. Heat 3-4 inches of oil to 375 degrees in deep fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.

By Suzanne McKinley of Lyons, Georgia.

from my kitchen to------------------------------->yours..... Dan Klepach [dank@easyst.com]

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