Elephant Ears Crispy Cinnamon (Printable)

Golden fried dough with cinnamon sugar delivers a crispy, sweet flavor 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)

# Step-by-Step:

01 - In a large bowl, dissolve yeast in warm milk with 2 tablespoons sugar. Let stand until foamy, about 5 minutes.
02 - Stir in melted butter and salt. Gradually mix in 2 1/2 cups flour. Add up to 1/2 cup more flour, a tablespoon at a time, if dough is sticky, until soft and smooth.
03 - Knead dough on a lightly floured surface for about 5 minutes until elastic. Place in a 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 into a thin oval about 8 inches long.
06 - Heat vegetable oil in a large, 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 coat both sides with cinnamon sugar. Serve warm.

# Expert Advice:

01 -
  • The dough is forgiving and stretches easily, so even your first batch will turn out crispy and golden.
  • That first bite, still warm with sugar clinging to your fingers, brings back every childhood fair memory in one delicious moment.
  • You can make the dough ahead and fry them fresh whenever the craving hits, which is more often than youd think.
02 -
  • If the oil temperature drops too low between batches, the dough will soak up grease and turn heavy, so give it a minute to come back up to 350°F before frying the next piece.
  • Stretching the dough thin is the secret to that signature crispy texture, if its too thick it will puff up but stay doughy inside.
  • Coat them in cinnamon sugar immediately after frying, waiting even a minute means the sugar wont stick as well and youll lose that perfect sweet crust.
03 -
  • Keep a damp towel over the dough balls while you roll and fry so they dont dry out and crack when you stretch them.
  • Use a splatter screen over the skillet if you have one, it keeps your stovetop cleaner and you can still watch the dough puff up without getting splattered.
  • If you want extra decadence, sprinkle a little flaky sea salt over the cinnamon sugar for a sweet and salty finish that tastes almost gourmet.
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