Elephant Ears - cooking recipe

Ingredients

1 1/4 cups milk
1/4 - 1/2 cup cup butter
1 package active dry yeast
3/4 cup granulated sugar
1/4 cup water (105 to 115 degrees F.)
5 1/2 - 6 1/2 cups all-purpose flour
1 teaspoon salt
1 dash freshly grated nutmeg
3 large eggs, lightly beaten
vegetable oil (for frying)
confectioners' sugar or cinnamon sugar

Preparation

Heat milk with butter until butter melts.
Set aside to cool to lukewarm.
Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
Stir until smooth.
Cover and let stand until bubbly, 30 minutes.
Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
Punch down and divide into 4 pieces.
Divide each piece into 4 or 5 pieces.
Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
Heat to about 360 degrees F.
Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
Fry one at a time, turning once, until nicely browned.
Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
Serve at once.