Elephant Ears Cinnamon Sugar (Printer-friendly)

Thin, crispy fried dough with cinnamon sugar coating, ideal for sharing and snacking.

# What You’ll Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 1 cup warm milk (approximately 110°F)
03 - 2 tablespoons granulated sugar
04 - 2 tablespoons unsalted butter, melted
05 - 1/2 teaspoon salt
06 - 2 1/2 to 3 cups all-purpose flour

→ For Frying

07 - 3 cups vegetable oil (for deep frying)

→ Topping

08 - 1/2 cup granulated sugar
09 - 2 teaspoons ground cinnamon
10 - 2 tablespoons unsalted butter, melted (optional, for brushing)

# Directions:

01 - In a large bowl, dissolve yeast in warm milk with 2 tablespoons sugar. Let stand until foamy, about 5 minutes.
02 - Stir in melted butter and salt. Gradually mix in 2 1/2 cups flour. If the dough is sticky, add up to 1/2 cup more flour, one tablespoon at a time, until soft and smooth.
03 - Knead dough on a lightly floured surface for about 5 minutes until elastic. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
04 - Combine granulated sugar and cinnamon in a shallow dish and set aside.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into a ball, then stretch or roll into a thin oval about 8 inches long.
06 - Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F.
07 - Fry one or two ovals at a time, turning once, until golden brown and puffed, about 1 minute per side. Drain on paper towels briefly.
08 - Brush fried dough with melted butter if desired, then immediately coat both sides in cinnamon sugar. Serve while warm.

# Expert Tips:

01 -
  • They're deceptively easy to make, with simple pantry ingredients that come together in about an hour.
  • The cinnamon sugar coating is addictive, and you can customize the spice blend to match your mood.
  • Frying only takes minutes per batch, so you go from dough to warm, crispy treats faster than driving to the fair.
02 -
  • Oil temperature is non-negotiable—if it's not 350°F, they either absorb oil like sponges or burn on the outside before the inside cooks through.
  • Timing the cinnamon sugar coating matters; it has to go on while the elephant ears are still warm so the sugar adheres instead of sliding off.
  • If your dough is tough or chewy rather than pillowy, you've either kneaded it too long or added too much flour, so go easy on both next time.
03 -
  • Keep your dough scraps—fry them separately as little nuggets, coat them in cinnamon sugar, and you've got bonus treats no one expected.
  • If you don't have a thermometer for the oil, drop a tiny piece of dough in; if it sizzles and rises immediately without browning too fast, your temperature is right.
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