Name: Moose Ears
Ingredients: 4 ½ – 5 cups all purpose flour (or a mixture of white flour and whole wheat flour) (1125 – 1250 mL); 1 Tbsp instant yeast (15 mL); 1/3 cup sugar (75 mL); 1 tsp salt (5 mL); 1 1/4 cups warm milk (310 mL); 1 tsp vanilla (5 mL); 1/3 cup canola oil (75 mL); 2 eggs (2); 1 cup white sugar (250 mL); ½ tsp cinnamon (2 mL); ½ tsp nutmeg (2 mL); 6 cups canola oil for frying (1.5 L)

4 ½ – 5 cups all purpose flour (or a mixture of white flour and whole wheat flour) (1125 – 1250 mL)

1 Tbsp instant yeast (15 mL)

1/3 cup sugar (75 mL)

1 tsp salt (5 mL)

1 1/4 cups warm milk (310 mL)

1 tsp vanilla (5 mL)

1/3 cup canola oil (75 mL)

2 eggs (2)

1 cup white sugar (250 mL)

½ tsp cinnamon (2 mL)

½ tsp nutmeg (2 mL)

6 cups canola oil for frying (1.5 L)
1. Combine 4 cups (1 L) flour, yeast, sugar and salt in mixing bowl of stand mixer, with dough hook attachment. Beat a few seconds to combine ingredients. Add milk, vanilla, canola oil and eggs. Mix to knead, on low speed, 6-7 minutes, incorporating enough extra flour to make a soft dough that pulls away from the sides of the mixing bowl.

2. Grease a second large bowl and transfer dough to the second bowl. Cover and let the dough sit in a warm place for about 30-45 minutes or until dough doubles in size.

Meanwhile, heat canola oil in a deep fryer or large saucepan to 350°F (175°C).

3. Break off pieces of dough, about the size of an egg, and roll pieces into oblong shapes. They do not have to have perfect shapes and they do not have to be exactly the same size! Using a fork, dock the pieces of dough so that they will not form large air bubbles when they cook in the hot oil.

4. Fry the dough about 1 -2 minutes per side until golden brown, Remove to paper towel lined baking pan and let sit for a couple of minutes. Combine sugar, cinnamon and nutmeg in large bowl. While dough is still warm, press dough into sugar. Transfer to a wire rack to cool.