|Milk||1 1⁄4 Cup (20 tbs), scalded to just below boiling|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 Tablespoon (One Package, 1 Tablespoon)|
|Granulated sugar||1 Teaspoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Unbleached all purpose flour||4 Cup (64 tbs) (Additional)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Confectioner sugar/Cinnamon sugar||2 Cup (32 tbs)|
|Baked custard/Vanilla ice cream||1|
Pour milk into a mixer bowl and add butter.
Cool to lukewarm (110°F to 115°F).
Soften yeast and 1 teaspoon sugar in warm water for 10 minutes, or until bubbles start to form.
Add yeast mixture to lukewarm milk mixture.
Gradually add 2 1/2 cups flour and salt, beating until smooth.
Cover and let stand in a warm place until full of bubbles, about 30 minutes.
Beat in eggs, 3/4 cup sugar and nutmeg.
Add enough additional flour to make a soft dough. (Your finger will not stick to the dough when you touch it lightly, but you will think it is going to.)
Knead on lightly floured board or with dough hook of heavy duty mixer until smooth and elastic, about 8 minutes by hand, or 4 to 5 minutes with dough hook.
Cover and let rise in warm place until double in bulk, about 1 1/2 hours.
Punch dough down; divide dough into quarters.
From each quarter, make 4 or 5 pieces, each about the size of a small handball.
Heat oil for frying to 365°F in a deep fryer or large skillet.
Work with one ball of dough at a time.
Pull and stretch until dough is about 10 inches long and 6 inches wide.
Fry in hot fat, poking it down frequently to keep it from puffing too much.
When one side is brown, turn with tongs to cook other side.
Drain on paper towels.
Sprinkle with confectioners sugar or cinnamon sugar.
Repeat with remaining dough.
Top Elephant Ears with baked custard or vanilla ice cream, if desired.