Elephant Ears (American)

We love fried dough in any shape or form, and these Elephant Ears are one of our favourites. Elephant Ears is an easy and quick fried bread and get their name from the resemblance to the large, floppy ears of an elephant. It's actually a super popular dish served at state fairs across the United States. The bread is crispy on the outside (thanks to the frying process) but soft and chewy on the inside. The flavour is sweet and delicious. Elephant Ears actually go back as far as the mid-19th century. The fried bread was born out of necessity when Native Americans had to make something out of government commodity boxes. Today, it's a popular dessert eaten at state fairs around the United States, and can be eaten both sweet and savoury.

2 cups self-rising flour
2/3 cup warm milk
2 Tbsp. butter, melted
1 Tbsp. granulated sugar
vegetable oil, for frying
2 Tbsp. cinnamon sugar

Mix together the self-rising flour, warm milk, melted butter, and granulated sugar until a ball forms. If your dough is too dry, add a tiny bit of additional milk at a time. If your dough is too wet, add a tiny bit of self-rising flour at a time. Cover with plastic wrap and set aside for 15 minutes.

Turn onto a floured surface and knead several times. Divide dough into 8 equal pieces. Flatten each piece into a thin circle.

Heat about ½" of vegetable oil in a cast iron skillet or heavy pot to 365°F (use a thermometer and maintain an even temperature).

Use tongs to carefully add dough rounds (1 or 2 depending on the size of your pan) to the hot oil. Fry for about 1 minute on each side until golden brown.

Drain on a paper towel lined plate. Sprinkle with cinnamon sugar while warm.

Cook's Notes: Wrap cooked elephant ears loosely in plastic wrap and store at room temperature for 1-2 days. Or store in an airtight freezer storage bag for 3-4 months. Reheat in the oven at 350°F (180°C/160°C fan, Gas Mark 4) for 10 minutes.