Classic Homemade Elephant Ears Recipe – Crispy, Golden Fair-Style Pastries with Cinnamon Sugar Perfection
Elephant Ears are large, crispy fried pastries coated in cinnamon sugar and enjoyed warm. Their flaky texture, buttery flavor, and sweet coating make them one of the most beloved carnival treats. This homemade recipe uses simple ingredients to create authentic fair-style Elephant Ears with a perfectly crisp exterior and tender interior. They are easy to customize with toppings like chocolate sauce, fresh fruit, whipped cream, or caramel. Perfect for parties, holidays, and family gatherings, these pastries deliver classic fairground flavor in every bite.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup warm milk (110°F/43°C)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
For Frying
- Vegetable or canola oil
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter (for brushing)
Instructions
- In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal portions.
- Roll or gently stretch each portion into a thin oval or irregular shape about 8–10 inches wide.
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Carefully fry one pastry at a time for 1–2 minutes per side, or until golden brown and crispy.
- Transfer to paper towels to drain excess oil.
- Brush lightly with melted butter and immediately coat both sides with the cinnamon sugar mixture. Serve warm with your favorite toppings.
Notes
- Fresh yeast ensures a light and airy dough.
- Roll the dough thin for crispier Elephant Ears.
- Maintain a steady oil temperature for even cooking.
- Coat with cinnamon sugar while the pastry is still warm.
- Brush with butter for extra flavor before adding the sugar.
- Fry one pastry at a time to avoid overcrowding.
- Enjoy immediately for the crispiest texture.
- Leftovers can be reheated in the oven for a few minutes.