1 1/2 c. milk
2 tbsp. sugar
1 tsp. salt
6 tbsp. shortening
2 pkgs. dry yeast
Oil
1/2 c. sugar
1 tsp. cinnamon

Combine milk, 2 tablespoons sugar, salt, and shortening; heat but do not boil, until shortening is melted. 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 with a damp cloth and let rise until double in bulk (about 30 minutes). In large skillet, heat 2 inches of oil to 350 degrees. Dust hands with flour. Pinch off pieces of dough about size of golf balls. Stretch each piece of dough into a thin 6 to 8 inch circle. Drop stretched dough 1 piece at a time into hot oil. Fry until dough rises to the surface, then turn and fry the other side until light brown. Drain on absorbent paper. Combine 1/2 cup sugar and cinnamon; sprinkle generously over drained elephant ears.