Put the milk with salt, sugar and butter in a small saucepan. Now heat the whole thing until the sugar has dissolved and the butter has melted. Take it from the stove and let it cool off. When the mixture is lukewarm, stir in the yeast. Then you let the whole thing stand for a while - the yeast swells up a bit.
Then put the mixture in a bowl and stir in the flour. I always do this by hand. The result is a nice, soft dough that comes off the edge and is pliable. Let it rise in a warm place for about 30 minutes until it has doubled.
Mix the cinnamon and sugar for sprinkling later.
The oil is now heated in a deep pan or wok - pour in about 3 cm high. Now remove pieces of dough that should weigh between 70 g and 75 g. Shape these into round balls, flatten them and roll them out on a surface without adding flour. They should now be about 18 cm in diameter. The dough is easy to roll out and sticks to the surface, but can then be peeled off without any problems, keeping it in shape.
Now you put an elephant`s ear into the hot fat - it should swim in it and the oil should have a temperature of 190 ° C. Now bake the ears on each side for about 1 - 2 minutes until they are golden brown in color. Large bubbles form and, depending on the shape of the dough, it now looks like an elephant`s ear. Depending on the weight of the balls, the dough makes 6 pieces, which are baked out one after the other. Then sprinkle them with the mixture of cinnamon and sugar while still warm and enjoy.
They taste best fresh, but you can also freeze them and bake them in the oven.
Ingredients
Print Recipe
Pin Recipe