Elephant ears

Ingredients for 1 servings:

• 175 ml milk
• ½ tsp salt
• 1 tbsp sugar
• 85 g butter
• 1 tbsp dry yeast
• 300 g flour
• 1 ½ tbsp cinnamon for sprinkling
• 3 tbsp sugar for sprinkling
• n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fine deep-fried

In a small saucepan, combine the milk, salt, sugar, and butter. Heat the mixture until the sugar has dissolved and the butter has melted. Remove from the heat and let it cool. When the mixture is lukewarm, stir in the yeast. Let it stand for a while; the yeast will expand slightly. Then pour the mixture into a bowl and stir in the flour. I always do this by hand. This will form a nice, soft dough that pulls away from the edges and is smooth. Let it rise in a warm place for about 30 minutes, until it has doubled in size. Mix together the cinnamon and sugar for sprinkling later. Heat the oil in a deep pan or wok and pour in about 3 cm of oil. Take pieces of dough that should weigh between 70 g and 75 g. Shape them into round balls, flatten them, and roll them out on a surface without adding any flour. They should now have a diameter of about 18 cm. The dough is easy to roll out and sticks to the surface, but then peels off easily, keeping its shape nicely. Now put an elephant ear into the hot oil – it should float and the oil should be at a temperature of 190°C. Fry the ears for about 1-2 minutes on each side until they are golden brown. Large bubbles will form and, depending on the shape of the dough, it will now look like an elephant ear. Depending on the weight of the balls, you will make 6 balls, which are then baked one after the other. Sprinkle them with the cinnamon and sugar mixture while they are still warm and enjoy. They taste best fresh, but you can also freeze them and bake them in the oven.