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I think this was a very good recipe. The intermediate stage of letting the rounds of dough warm in the oven was very helpful. I looked at several recipes before trying this one, and I think it's the best one I found. Here are some changes that I made when I did this: I made 8-inch round ears, making about 4-5 per loaf. I found that I only want to brown the ears very lightly -- not so that they get crunchy. Remove ear from oil with tongs and shake it a little over the oil to drain a little. I put the cinnamon/sugar in a rimmed cookie pan and shook the freshly-fried ears in it, flipping over to coat both sides, and skipped the butter. Serve with lots of paper towels. If you're going to make a lot of these, I recommend going to a restaurant supply store and buying some frying gloves to protect your hands and arms from burns.
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Instructions
Thaw frozen dough at room temperature. Turn oven on to lowest setting or warm. Cut loaf into about 6 equal pieces. Flatten to about 3-3 1/2 inches in diameter. Place dough on an ungreased cookie sheet. Cover loosely with foil. Turn off oven and place baking sheet with dough in oven with door propped open for 30 minutes. Pour oil into a large skillet or wok. Oil should be 1 1/2 to 2 inches deep. Heat oil to 375 degrees. Combine sugar and cinnamon in a bowl. Set aside. Roll dough out to 10x4 or 12x4 "ears" and place in hot oil. Lightly brown ears on each side. Place cooked ears on paper towels to drain. Brush tops with melted butter and sprinkle with cinnamon and sugar. Serve warm.
Variation: Cheesy Ears
Slice a clove of garlic and add it to the butter when you melt it. Brush ears with the garlic butter and sprinkle with finely shredded cheese of your choice. Toast under broiler for 15 - 30 seconds to melt cheese.
Author's Comments
A street fair and carnival favorite.
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