Elephant Ears (Frying Saucer)

This is fried dough at its finest. Elephant Ears or Frying Saucers are made by frying a large 12” disk of dough and then smothering it with butter and cinnamon sugar. It’s a low-cost, great selling festival treat!

Ingredients

• #8027 Frying Saucer Mix
• 5 Lbs. All-purpose flour (not self-rising)
• 6 Cups (48 oz) Warm Water – must be 108 to 112˚ F.
• Frying Oil

Directions

• Put the 6 cups (48 oz) of warm water into a mixing container. Add the pouch of Frying Saucer Mix #8027, and stir well until the mix is completely dissolved. 
• Let the mix soak for 3-4 minutes to make sure all the yeast is dissolved.
• Gradually add the flour in 1/2 lb increments, stirring until flour is completely incorporated before adding the next amount of flour. When all of the flour is added, the resulting dough should not stick to walls of mixing container. 
• Allow the dough to rise in the mixing bowl until it increases a third to one half in volume. Tip: dough rises best in a warm place, preferably 80˚ to 85˚. 
• Place the dough out onto a floured pastry board and begin to knead the dough with your hands. The more you knead, the better the product. 
• Form the dough into a loaf shape and Separate into 4½ ounce portions. Knead each portion into a ball, then slightly flatten and place on a tray. Cover the tray with plastic wrap to keep them from drying out, and put in a warm area so the dough can rise again. 
• Place one of the dough balls onto a floured pastry board. Sprinkle the ball with flour and put some flour onto the rolling pin, too. Start rolling the dough ball - - add another sprinkle of flour as needed, so that dough does not stick to rolling pin. Continue to roll until the dough is about 12-14” in diameter.
• Place the dough in the #8049D FW-9 Shallow Fryer, cook to golden brown and top with butter and cinnamon sugar.