Oreilles de Cochon

Directions

1. 1
   Place a wire rack in a large rimmed baking sheet.In a large bowl, whisk together flour, sugar, salt, and cinnamon. Make a well in center of flour mixture; stir in milk until a dough forms. Turn out dough onto a heavily floured surface, and knead gently 2 to 3 times. Divide dough into 12 equal pieces, and shape each piece into a ball.
2. 2
   Roll each ball into a 5-inch circle.In a medium Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 36
3. 3
   Place 1 round of dough into oil. Using a fork, place tines in center of dough, and twist to form a pig ear shape. Hold pastry on fork in oil for about 1 minute to maintain shape. Turn dough, and fry until golden brown, about 1 minute.
4. 4
   Transfer to prepared pan to let drain. Repeat process with remaining dough.In a medium saucepan, bring cane syrup, rum, and butter to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, until syrup thickens, 5 to 7 minutes.
5. 5
   Remove from heat and reserve.Working in batches, place pastries in syrup, gently turning to coat.
6. 6
   Remove one at a time, letting excess syrup drip off, and place on wire rack.
7. 7
   Sprinkle with pecans.
8. 8
   Serve immediately.Note: For bright, citrusy oreilles, omit ground cinnamon and add 1 teaspoon grated fresh orange zest.