Elephant Ears

Step 1

Dough: In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Sprinkle yeast on top and let sit for 10 minutes until mixture is foamy and yeast has bloomed.

Step 2

Pour mixture into the bowl of a stand mixer fitted with the dough hook. Add vanilla. Mix on low gradually adding the flour until a dough forms. Once all is added, increase the speed and knead for 5 minutes, or until smooth and dough pulls away from the sides of the bowl. (Alternately, knead by hand on a lightly floured non-stick surface.)

Step 3

Cover bowl with a damp cloth and let rise 45-60 minutes or until it has doubled in size. Combine cinnamon and reserved 6 Tbsp of sugar, set aside.

Step 4

Fry: In a large pot or 12-inch deep skillet, heat 2-3 inches of vegetable oil to 360-365°F. Keep roughly in this range.

Step 5

Pinch or slice balls of dough about the size of an egg. Roll out into thin sheets. Drop into oil and fry for 1-2 minutes per side or just until puffed and golden. (It may take less time depending on the oil temp and thickness)

Step 6

Drain on paper towels and immediately sprinkle with cinnamon sugar. Serve and enjoy. (You can also brush them with melted butter if desired, then sprinkle with cinnamon sugar.)