Add the milk, 2 tablespoons sugar, salt, and 6 tablespoons butter to a small pot. Heat on low until it reaches between 105 and 110 degrees. Add the yeast and let it sit for 5 minutes until the mixture is foamy.
Add the warm milk and flour into the stand mixer bowl. Attach the dough hook attachment and start the mixer at the lowest speed. Mix until the flour is incorporated. Then turn the mixer on high and knead the dough for 5 minutes. Cover the dough for 30 minutes or until it has doubled in size.
Divide the dough into 10 balls. Roll out each ball to ¼ inch thick and place it on a cookie sheet lined with parchment paper. Set aside until ready to fry.
Use a deep pot or dutch oven filled with 2 inches of oil (about 4 cups). Preheat the oil to 375 degrees and fry the elephant ears for 1-2 minutes per side. (They will puff up while cooking) Transfer it to a cooling rack lined with a paper towel.