📝 About This Recipe
Transport yourself to the nostalgic magic of a summer carnival with these golden, oversized discs of fried dough. These Elephant Ears are light, airy, and boast a satisfying crunch that yields to a soft, pillowy center. Finished with a generous dusting of aromatic cinnamon sugar, they are the ultimate indulgence for anyone who loves the simple perfection of fried dough.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105°F and 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Granulated sugar
- 1 teaspoon Fine sea salt
- 1/4 cup Whole milk (at room temperature)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
The Coating & Frying
- 1 quart Vegetable oil (for deep frying; use canola or peanut oil)
- 1/2 cup Granulated sugar (for the topping)
- 1 tablespoon Ground cinnamon (use high-quality Ceylon if possible)
👨🍳 Instructions
-
1
In a small bowl or measuring cup, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 4 cups of flour, 2 tablespoons of sugar, and salt.
-
3
Make a well in the center of the dry ingredients. Pour in the yeast mixture, the room temperature milk, and the melted butter.
-
4
Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms and no dry flour streaks remain.
-
5
Knead the dough on a lightly floured surface for about 5-7 minutes (or 4 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
6
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
-
7
While the dough rises, prepare your coating by whisking the 1/2 cup sugar and 1 tablespoon of cinnamon together in a shallow pie plate or wide dish.
-
8
Once the dough has risen, gently punch it down to release air. Divide it into 8 equal-sized balls (roughly the size of a large lemon).
-
9
On a floured surface, use a rolling pin to flatten each ball into a very thin, irregular circle or oval, about 6-8 inches in diameter. They should be thin enough to be slightly translucent in spots.
-
10
In a large, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
-
11
Carefully slide one piece of dough into the hot oil. It should immediately bubble and float. Fry for about 1 minute until the bottom is golden brown.
-
12
Flip the dough using tongs or a slotted metal spoon and fry the other side for another 45-60 seconds until perfectly golden and crisp.
-
13
Remove the ear from the oil and let it drain for just 5 seconds on a wire rack or paper towels.
-
14
While still hot and glistening with oil, dredge both sides of the ear in the cinnamon sugar mixture until well coated.
-
15
Repeat with the remaining dough balls, ensuring the oil temperature returns to 375°F between batches. Serve immediately while warm.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the dough will be greasy; if too hot, it will burn before cooking through. Roll the dough as thin as possible; the 'bubbles' that form during frying are what create that iconic texture. Don't stack the finished ears while hot, or the steam will make them soggy; keep them in a single layer or on a rack. If the dough is snapping back while rolling, let it rest for 5 minutes to relax the gluten, then try again. For an extra flavor boost, add a pinch of nutmeg or cardamom to the cinnamon sugar mix.
🍽️ Serving Suggestions
Serve with a side of warm apple butter or salted caramel sauce for dipping. Pair with a cold glass of fresh-squeezed lemonade to cut through the sweetness. Top with fresh sliced strawberries and a dollop of whipped cream for a 'gourmet' twist. A hot cup of black coffee or spiced chai is the perfect contrast to the sugary dough. For a savory-sweet vibe, drizzle a tiny bit of honey and a sprinkle of flaky sea salt over the cinnamon sugar.