Cinnamon Sugar Elephant Ears

SAVE THIS!

Introduction

If you’ve ever strolled through a county fair or carnival, you know the joy of spotting that golden, fried pastry dusted generously with cinnamon sugar—elephant ears. These oversized, crispy treats are thin, sweet, and impossible to resist. Named for their big, ear-like shape, they’re the perfect mix of crunchy edges and chewy centers. Making them at home brings all the fun of the fair right to your kitchen, filling the air with the warm aroma of fried dough and cinnamon. Whether served hot off the skillet or shared with family on a cozy weekend, these elephant ears are a nostalgic indulgence that never goes out of style.

📝 Ingredients

• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm water (110°F/45°C)
• 2 tbsp granulated sugar (plus more for dusting)
• 2 tbsp unsalted butter, melted
• 2 cups all-purpose flour
• ½ tsp salt
• Vegetable oil, for frying
• ½ cup granulated sugar (for coating)
• 1 tbsp ground cinnamon

🍳 Instructions

1. Activate yeast: In a small bowl, dissolve yeast in warm water with 2 tbsp sugar. Let sit until foamy, about 5–10 minutes.
2. Make dough: Stir in melted butter, flour, and salt. Knead until smooth (5 minutes). Place in a greased bowl, cover, and let rise 1 hour, until doubled.
3. Shape: Punch down dough and divide into 6–8 balls. Roll each into a thin oval shape (like an elephant ear).
4. Fry: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry each dough piece until golden brown on both sides, about 1–2 minutes per side. Drain on paper towels.
5. Coat: Mix cinnamon and sugar together. While warm, sprinkle or toss each elephant ear generously in the mixture.
6. Serve immediately for best flavor and texture.

🛡️ Storage Method

• Room Temperature: Store leftovers in a paper bag or loosely covered container for up to 1 day. They’re best enjoyed fresh since they lose crispness quickly.
• Reheat: Warm in a 300°F (150°C) oven for 5–7 minutes to revive crispness.
• Freezer Option: Freeze plain fried elephant ears (without cinnamon sugar) for up to 1 month. Reheat in the oven, then coat with cinnamon sugar just before serving.