In Indiana, these are called elephant ears. The dough is the same, but with a twist. After resting, the whole piece of dough is rolled out in a rectangle (similar to cinnamon rolls), then it’s buttered, dusted with cinnamon sugar, and rolled up into a log. The log is then cut into 3 oz portions, flipped over so the filling/spiral side is facing up, and rolled out thinly. They are briefly chilled before frying to set up the butter. The end result is a super flakey and crisp fried dough that practically melts in your mouth and sings of cinnamon-sugar. :) I love these! I usually don’t fry them though. I brush them all over with a mixture of oil and butter, dust with more cinnamon-sugar, and bake them at 400 degrees until golden all over, a bit puffy, and crisp. Yum. :) Wow, that sounds absolutely delicious, Roxanne. And I never thought of baking fried dough - I'll have to try both of these "twists"! Thanks - PJH

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