Elephant Ears

 Milk - 1 cup

 Warm water - 1 cup

 Active dry yeast - 2 tablespoons

 Salt - 1 teaspoon

 White sugar - 2 tablespoons

 Shortening - 3 tablespoons

 All-purpose flour - 4 cups

 Oil for deep frying

 For elephant ears topping:

 Sugar - 4 tablespoons

 Ground cinnamon - 2 teaspoons

 How to make elephant ears:

 Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine warm milk, salt, white sugar, and shortening and mix well. Now add all-purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels.

 Finally sprinkle the elephant ears with sugar and cinnamon.