Place the milk in a microwave-safe bowl. Microwave in 15-30 second intervals until warmed, 110°F. Set aside.
In a large bowl, stir together the flour, 1 tablespoon sugar, baking powder, and salt. Add the butter and slowly stream in the milk while stirring until a slightly sticky dough forms. Cover the bowl with plastic wrap and let it sit for 10 minutes.
While the dough is resting, start heating 2-3 inches of oil in a large skillet with deep sides or a dutch oven.
Stir together the remaining 4 tablespoons of sugar and the cinnamon in a small bowl, set aside.
Dust a clean work surface with flour. Divide the dough into 8 equal portions, and roll the dough in the flour so it is lightly coated. Roll it out into a rough ¼ inch thick circle. Repeat with the remaining dough balls.
Place the finished rolled-out circles between parchment paper until ready to fry.
Once the oil reaches 350°F, carefully place one elephant ear at a time into the hot oil. Fry for 1-2 minutes on each side until lightly golden brown.
Place the elephant ear on a paper-towel-lined plate to absorb any excess oil. Place on a wire rack over a sheet tray. Sprinkle the cinnamon sugar on top immediately and repeat with the remaining elephant ears.
Notes
You can use any oil for frying, peanut is our favorite.
Easily double this recipe to serve more to guests or save for later.
Other toppings can be used, see above on some ideas.
You can use frozen bread dough for this recipe instead of making your own, again see above on how to do that.
Make sure that you let them drain on a paper towel lined plate before coating.