Elephant ears

Ingredients for 1 servings:

• 200 ml milk
• ½ tsp, leveled salt
• 2 tbsp, levelled sugar
• 70 g butter
• 400 g flour
• 2 tbsp, sifted dry yeast
• 6 tbsp, heaped sugar
• 4 tbsp, sautéed cinnamon
• Oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

high-calorie delicacy, simply

Heat the milk, salt, sugar, and butter in a saucepan over very low heat until the sugar has completely melted. Add the yeast and let it rise, covered, for 15 minutes. Add the liquid to the flour and knead thoroughly. The dough should be soft but pliable. You can add more milk or flour as needed. Let the dough rise for another 30 minutes. Divide the dough into small, roughly walnut-sized pieces and then quickly roll them out with a rolling pin into long, ear-shaped sheets. Heat oil in a deep pan and immediately fry 2 or 3 of the ears at a time. Turn them over after a minute. The dough pieces are done when they are light brown on both sides. Be careful, because this happens very quickly. Don’t be alarmed, large bubbles will form on the dough pieces during frying. This is intentional and makes the ears even more delicious. Drain briefly on kitchen paper, then roll them in the sugar and cinnamon mixture. Tastes best warm.