BAR NONE & BAYLEAF CIRCUS ELEPHANT EARS
By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977, p. 38).
INGREDIENTS:
2 cups milk
5 tablespoons sugar
5 tablespoons shortening
2 tablespoons salt
2 envelopes active dry yeast
2 cups warm water (105°F to 110°F)
6 cups all-purpose flour, divided
1 cup chopped walnuts
2 quarts vegetable oil
cinnamon sugar [mix]
INSTRUCTIONS:
Scaled milk; add sugar, shortening and salt. Cool to lukewarm.
Sprinkle yeast onto warm water in a large bowl. Add milk and 2 cups flour and nuts. Beat until smooth. Stir in enough additional flour to make a stiff dough.
Turn dough out onto a lightly floured board; need until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning [dough] to grease top. Cover and let rise in a warm place, until doubled in size, about one hour.
Divide dough into 6 to 8 balls. Roll each out in the form of an “Elephant’s Ear”.
Heat vegetable oil to 375°F. Deep fry “ears” one at a time for about 3 to 5 minutes on each side, until golden. Serve hot, sprinkled with cinnamon sugar [mix]. Makes 6 to 8.
See also…
