Elephant Ears Cinnamon Sugar (Printable Version)

Thin, crispy fried dough dusted with cinnamon sugar for a classic golden treat.

# What You'll Need:

→ Dough

01 - 2 1/4 teaspoons (1 packet) active dry yeast
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 Make:

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

# Helpful Hints:

01 -
  • They're ready faster than you'd think, and the kitchen fills with a smell that makes everyone suddenly appear in the doorway.
  • You get that exact fairground crispness at home, which honestly beats spending eight dollars at a stand.
  • The whole process is simple enough that you can teach someone else to make them, turning it into a two-person operation.
02 -
  • The oil temperature is non-negotiable—too cool and they absorb oil instead of frying, too hot and they burn outside while staying doughy inside.
  • The cinnamon sugar needs to go on while they're still hot, otherwise it won't stick and you'll just have plain fried dough, which is sad.
  • If your dough is fighting you during the stretching phase, let each piece rest for a few minutes under a cloth—it'll relax and become cooperative.
03 -
  • Always use a thermometer for the oil temperature and the milk temperature—guessing is how you end up with disappointing results.
  • If the dough keeps shrinking when you try to stretch it, you've found your signal that it needs a few minutes to rest and relax before you try again.
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