Elephant Ears

Heat milk to 100 degrees to 115 degrees. Pour into large mixing bowl; add sugar, shortening and salt. Sprinkle yeast in warm water and stir to dissolve. Add to milk mixture. Stir in 2 cups of flour; beat on low speed of mixer until smooth. Stir in enough additional flour to make thick, using all of flour. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until double in size, about 1 hour. Divide dough into 6 or 8 balls. Roll each out in an irregular elephant ear shape. Heat cooking oil to 375 degrees. Deep fry elephant ears, one at a time, for about 3 to 5 minutes on each side or until a golden brown. Serve hot, sprinkled with the cinnamon and sugar.