All you need to make these elephant ears are flour tortillas, butter and cinnamon sugar. Cinnamon sugar? Yes, that’s a real thing, and it comes right in its own shaker. Just look for it in the spice aisle at your local grocer.
A few other things you’ll want to grab? A baking pan, microwaveable bowl to melt your butter, pastry brush and some Chinet® Classic White™ plates. I’ll let you know why Chinet plates are a perfect choice in a minute!
Ingredients:
Milk – 1 cup
Warm water – 1 cup
Active dry yeast – 2 tablespoons
Salt – 1 teaspoon
White sugar – 2 tablespoons
Shortening – 3 tablespoons
All purpose flour or maida – 4 cups
Oil for deep frying
For elephant ears topping:
Sugar – 4 tablespoons
Ground cinnamon – 2 teaspoons
How to make it:
Combine warm milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant earsHit Share to Save On your Wall!