1/2 c. milk
2 1/2 tbsp. sugar
2 1/2 tbsp. shortening
1 1/2 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water
3 c. all-purpose flour
1 qt. vegetable oil

CINNAMON-SUGAR:

1/4 c. sugar
1 1/2 tsp. cinnamon

Scald milk, add to scalded milk the sugar, shortening and salt. Stir until dissolved. Cool mixture to lukewarm.

In large bowl dissolve yeast in warm water. Add lukewarm milk mixture and 1 1/2 cups flour to dissolved yeast. Beat until smooth. Stir in enough additional flour, 1 1/2 cups, to make a stiff dough. Knead on lightly floured cutting board about 10 minutes.

Place in greased bowl, turning so top is also greased. Cover, let rise in warm place until double, about 1 hour. Punch down and divide into 6 to 8 balls. With a rolling pin, roll each ball into an oval elephants ear.

Heat oil to 375 degrees in a deep saucepan. Use thermometer to test temperature. When oil is 375 degrees, place one ear in saucepan for 3 to 5 minutes on both sides or until golden brown. Remove with tongs and pat dry with paper towels. Sprinkle with cinnamon-sugar mixture.