Elephant Ears Recipe

These homemade Elephant Ears Pastries are golden, flaky and crisp, with buttery layers coated in sweet cinnamon sugar. This easy bakery-style treat is perfect for satisfying your sweet tooth with every crunchy, sugary bite.

Course Dessert

Cuisine American, Southern

Keyword elephant-ears, elephant-ears-pastry, elephant-ears-recipe

Prep Time 10

Cook Time 5

Rise time 1

Total Time 1 15

Servings servings (may vary)

Calories 401kcal

Ingredients

1 1/2 cup whole milk
1 tsp salt
8 Tbsp granulated sugar divided
6 Tbsp unsalted butter
1 tsp pure vanilla extract
2 (1/4 oz each) packets rapid rise yeast
4 cups all purpose flour
2 Tbsp ground cinnamon
1 quart vegetable oil, peanut oil or canola oil for frying

Instructions

Pastry Dough: In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Sprinkle yeast on top and let sit for 10 minutes until mixture is foamy and yeast has bloomed.
Pour mixture into the bowl of a stand mixer fitted with the dough hook. Add vanilla. Mix on low gradually adding the flour until a dough forms. Once all is added, increase the speed and knead for 5 minutes, or until smooth and dough pulls away from the sides of the bowl. (Alternately, knead by hand on a lightly floured non-stick surface.)
Cover bowl with a damp cloth (or plastic wrap) and let rise 45-60 minutes in a warm place, or until it has doubled in size.
Combine cinnamon and reserved 6 Tbsp of sugar for the coating, set aside.
Fry: In a large pot or 12-inch deep skillet, heat 2-3 inches of vegetable oil to 360-365°F. Keep roughly in this range.
Pinch or slice balls of dough about the size of an egg. Roll out on a clean counter into thin sheets using a rolling pin.
Drop pastry dough into the oil and fry for 1-2 minutes per side or just until puffed and golden brown. (It may take less time depending on the oil temp and thickness)
Drain on paper towels and immediately sprinkle slices with the cinnamon-sugar coating. (You can also brush them with melted butter if desired, then sprinkle with cinnamon sugar.)
Serve and enjoy.

Notes

Rapid Rise Yeast Substitution: You can use active dry yeast in the same amount as rapid rise yeast. It will take longer for the dough to rise.
Troubleshooting: If you're working alone and get a bit behind in the cinnamon sugar coating process, you can brush both sides of the pastry lightly with melted butter to help the cinnamon and sugar to adhere.
Milk: Milk adds moisture and richness to the dough. You could use water, if needed.

Nutrition