1 1/2 c. milk
2 tbsp. sugar
1 tsp. salt
6 tbsp. shortening
2 pkgs. dry yeast
4 c. flour
1 tsp. cinnamon with 1/2 c. sugar
Oil for frying

Combine first 4 ingredients in pan; heat until shortening is melted; do not boil. Cool mixture to lukewarm.

Add yeast; stir until dissolved. Stir in flour, 2 cups at a time, beating until smooth after each addition.

Put mixture in a greased bowl; cover; let rise until double in bulk (30 minutes).

Heat oil in large pan.

Pinch off pieces of dough about the size of golf balls. Stretch each piece of dough into a thin 6" to 8" circle.

Drop stretched dough into hot grease, one at a time; fry until dough rises to top, turn and place on absorbent paper.

Combine cinnamon and sugar. Sprinkle generously over hot, drained elephant ears.