Elephant Ears Fried Dough (Printable Version)

Golden fried dough with cinnamon sugar delivers a crispy, sweet delight perfect for sharing.

# What You'll Need:

→ 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)

# Cooking Steps:

01 - Dissolve yeast in warm milk with 2 tablespoons sugar in a large bowl. 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 as needed until a soft, smooth dough forms.
03 - Knead dough on lightly floured surface for about 5 minutes until elastic. Place in greased bowl, cover, and let rise in warm place until doubled, about 1 hour.
04 - Combine granulated sugar and ground 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 into thin 8-inch ovals.
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 - Brush fried dough with melted butter if desired, then immediately dredge both sides in cinnamon sugar. Serve warm.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you spent all day at the fair.
  • One batch makes enough to feed a crowd or sneak seconds when no one's looking.
  • The combination of soft, pillowy dough and crispy edges with sweet cinnamon sugar is basically impossible to resist.
02 -
  • The oil temperature is everything—too cool and they absorb oil instead of frying, too hot and the outside burns before the inside cooks through.
  • Don't skip the rising time, and don't try to rush it by putting the dough somewhere blazing hot; slow and steady gives you the puffy texture that makes these special.
  • Coating them while they're still warm is non-negotiable if you want the cinnamon sugar to adhere instead of sliding off.
03 -
  • A kitchen thermometer for the oil is worth its weight in gold—it's the difference between perfect and disappointing.
  • If your dough is too sticky to work with, chill it for thirty minutes before shaping, which makes stretching way easier without needing to add flour.
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