Elephant Ears Cinnamon Sugar (Printable Version)

Thin, crispy golden dough coated with cinnamon sugar for a sweet and shareable treat.

# Ingredient List:

→ Dough

01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 1 cup warm milk (about 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)

# How to Prepare:

01 - In a large bowl, dissolve yeast in warm milk with 2 tablespoons sugar. Allow to stand until foamy, about 5 minutes.
02 - Stir in melted butter and salt. Gradually add 2 1/2 cups flour, mixing until a soft, smooth dough forms. Add up to 1/2 cup more flour, a tablespoon at a time, if sticky.
03 - Knead on a lightly floured surface for about 5 minutes until dough is elastic. Place in greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
04 - Combine granulated sugar and cinnamon in a shallow dish; set aside.
05 - Punch down dough and divide into 8 equal pieces. Roll each into a ball, then stretch or roll each into a thin oval approximately 8 inches long.
06 - Heat vegetable oil in a 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 briefly on paper towels.
08 - Optionally brush warm elephant ears with melted butter, then immediately dredge both sides in cinnamon sugar. Serve warm.

# Expert Suggestions:

01 -
  • They're ready in under an hour from start to finish, making them perfect for sudden cravings or unexpected guests.
  • The texture is absolutely unbeatable—crispy on the outside but with a tender, airy interior that melts on your tongue.
  • Once you nail the technique, you'll find yourself making these constantly because they're pure joy on a plate.
02 -
  • Oil temperature is everything—I learned this the hard way by making batch after batch of greasy, sad elephant ears before investing in a thermometer.
  • The dough needs to be soft enough to stretch thin without tearing, which is why you add flour gradually rather than using a fixed amount.
  • These are best eaten warm and fresh because the cinnamon sugar coating sets as they cool and loses some of its magic appeal.
03 -
  • A kitchen thermometer is worth its weight in gold for nailing the oil temperature consistently, turning guesswork into reliable results.
  • Let your dough rise fully before you start stretching and frying—impatience at this stage is the fastest way to end up with dense, disappointing ears.
Go Back