Elephant Ears Recipe - melissassouthernstylekitchen.com (2024)

This Elephant Ears Recipe features homemade dough that’s fried, then coated with cinnamon and sugar making them impossible to resist!

Easy Elephant Ears Recipe

What are elephant ears? Elephant Ears are is a vintage street food dessert that’s commonly found at carnivals and fairs. They have many names often related to their shape. These light and airy fried dough pastries are coated with a cinnamon sugar while hot then served. Elephant ears were actually named for their shape and common street fare made famous at state fairs, sold by food trucks and theme parks. I’ve also heard them call beaver tails and bunuelos by some, and fry bread by others they’re all essentially the same thing. Fried dough coated with cinnamon and sugar, although the dough itself may be slightly different. Regardless, all of them are delicious. How to make Elephant Ears: (Scroll down for full printable recipe.)

• Warm Milk –In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F.
• Yeast – Sprinkle yeast on top and let sit for 10 minutes until mixture is foamy and yeast has bloomed.
• Combine – Pour yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add vanilla.
• Flour – Mix on low gradually adding the flour until a dough forms.
• Knead – Once all is added, increase the speed and knead for 5 minutes, or until smooth and dough pulls away from the sides of the bowl.
• Let Dough Rise – Cover bowl with a damp cloth and let rise 45-60 minutes or until it has doubled in size.
• Make Cinnamon Sugar – Combine cinnamon and reserved 6 Tbsp of sugar, set aside.
• Heat Oil – In a large pot or 12 inch deep skillet, heat 2-3 inches of oil to 360-365°F. Keep roughly in this range.
• Roll Dough – Pinch balls of dough about the size of an egg. Roll out into thin sheets.
• Fry – Drop dough sheets into the hot oil and fry for 1-2 minutes per side or just until puffed and golden.
• Coat with Cinnamon Sugar – Drain on paper towels and immediately sprinkle with cinnamon sugar. Serve and enjoy.

How to Make the Best Homemade Elephant Ears Recipe

What kind of dough is used for making Elephant Ears? They’re made using deep fried rounds of sweet pastry dough that’s been made with yeast. They’re coated in cinnamon-sugar and at times served with maple syrup or honey on the side for dipping. I’ve seen some recipes for elephant ears that use puff pastry for a shortcut. However, this recipe is the classic way to make them from scratch. A few tips for Elephant Ears making success:

• Ingredients you’ll need to make Elephant Ears Pastry: All purpose flour, whole milk, salt, butter, rapid rise yeast, ground cinnamon and vegetable oil for frying.
• Kitchen gadgets you’ll need: A small saucepan, measuring cups and spoons, a whisk, mixing bowls, a stand mixer or a hand mixer fitted with a dough hook, a Dutch oven fitted with a fry thermometer or a deep fryer and a baking sheet lined with paper towels or parchment paper. You’ll also need a spoon or spatula to stir together the cinnamon and sugar for the coating.
• If you don’t have a stand mixer, you can knead the dough on a flat surface by hand.
• Please note, you’ll need two 1/4 ounce each packets of dry yeast for this recipe.
• Depending on the size of the dough rounds, you could yield anywhere from 8-12 elephant ears with this recipe.
• That said, you can also divide the dough according to how many you want to make. If you’re treating a larger group, make them smaller and stretch the servings to accommodate.
• I recommend using vegetable oil for frying, not olive oil.
• Tongs will be your best friend for turning and removing fried dough from the oil safely.
• It’s important to dust the pastries with cinnamon sugar immediately after removing from the oil so it will adhere to the surface.
• If you’re working alone and get a bit behind in the process, you can brush on both sides lightly with melted butter to help the cinnamon and sugar to adhere.
• These types of pastries are best made and eaten while warm. That said, you can store them in an airtight container and reheat leftovers gently in the microwave. Just note, fresh is best.

More Desserts to Make

Handheld desserts are always on the dessert table at our house, due to the nature of grab-n-go. A few other fun handheld sweet treats you may like to try:

• Make your own warmGlazed Yeast Doughnutsat home.
• Bakery style homemadeChocolate Eclairsfilled with homemade pastry cream.
• The always deliciousFunnel Cakeswith your favorite toppings. You may need a fork for this one.
• For breakfast, brunch or dessert easyGlazed Apple Turnovers.
• New Orleans Style Beignetsdusted with copious amounts of powdered sugar. Granted, this one will need a plate.
• You may also enjoy this recipe for Italian donuts calledZeppolefrom Natasha’s Kitchen.

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Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Sheet Pan with Rack