I wish it was fair season all year long, but this elephant ear pastry really helps when the craving hits! I fried flaky homemade pastry to golden perfection and dipped it in heaps of cinnamon and sugar to create my favorite carnival treat right at home. It doesn’t get much better than this!
I’ve always wondered where elephant ears got their name, and I recently learned it’s because they’re so big and shaped like an elephant’s ear– duh! These golden circles of crispy perfection are easier to make than I thought, and with just a handful of ingredients, I was able to recreate this delicious fair snack at home!
What’s in This Elephant Ear Pastry Recipe?
- Milk: I recommend using whole milk. Make sure it’s warmed to 110°F before using.
- Sugar: White granulated sugar is needed for both the pastry dough and for topping off the final product with.
- Yeast: You’ll need instant yeast, not active dry or fresh.
- Butter: Unsalted and melted is the way to go.
- Cinnamon: Just like the sugar, you’ll need the cinnamon both for the dough and for topping the actual pastries.
- Salt: Just a pinch is all you need!
- Flour: All-purpose flour gives these pastries their structure.
- Oil: Elephant ears should be fried in an oil with a high smoke point, such as vegetable, canola, or peanut. I recommend vegetable oil for the most neutral taste.
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How to Store and Reheat
Store leftover elephant ear pastries in an airtight container. They will stay fresh for up to 3 days. You can easily reheat the pastries in a 350°F oven for at least 5 minutes, or until they become light and crispy.
Tips for Success
- When you dip your measuring cup into the flour bag, you pack it with flour. Avoid this by instead spooning the flour into the measuring cup.
- Only fry one elephant ear at a time! If you overcrowd your vegetable oil, the temperature will decrease and you’ll end up with under-cooked pastries.
- For a sweet elephant ear, drizzle on chocolate, caramel sauce, or maple syrup or top with fresh fruit and whipped cream. For a savory take, top with pizza sauce and shredded cheese.
Top Reader Review
- “First Timer.. They were Delicious 😋” -Christy Turnage
Elephant Ear Pastry Recipe
Ingredients
- 1¾ cups milk 397 grams, warm (110°F)
- ¾ cup granulated sugar 149 grams, divided
- 1½ tablespoons instant yeast 14 grams
- 6 tablespoons unsalted butter 84 grams, melted (¾ stick)
- 2 teaspoons ground cinnamon 6 grams, divided
- ¼ teaspoon kosher salt
- 5½ cups all-purpose flour 660 grams, divided
- Vegetable oil for frying
Equipment
- Kitchen Scale (optional)
- Instant Read Thermometer
- Rolling Pin
Instructions
- Add the milk, ¼ cup of the sugar, and the yeast to a large bowl. Stir to combine. Let sit for 5 minutes, or until it starts to bubble.1¾ cups milk, ¾ cup granulated sugar, 1½ tablespoons instant yeast
- Stir in the butter, 1 teaspoon of the cinnamon, and the salt to combine.6 tablespoons unsalted butter, 2 teaspoons ground cinnamon, ¼ teaspoon kosher salt
- Add 5 cups of the flour and stir until you can no longer. Turn the dough out onto a lightly floured surface.5½ cups all-purpose flour
- Knead the dough for 5 minutes, adding a light dust of flour when it becomes too sticky to handle, but don’t overdo it. You want the dough to be tacky but not sticky.
- Scrape out any flour bits from the bowl, spray with nonstick spray, and place the dough in the bowl. Cover and let sit for 1 hour, until doubled in size.
- Heat 2 inches of oil in a deep-frying pan over medium heat until it reaches 265°F.Vegetable oil for frying
- In the meantime, divide the dough into 15 equal balls and roll each out into a roughly 7-inch round.
- Fry one disk at a time for 3-4 minutes, flipping the disk every 30-45 seconds to ensure even cooking.
- Let them cool on a plate with a paper towel to drain off any excess oil.
- Stir the remaining sugar and cinnamon together in a shallow bowl or a plate then dip each disk in the dough and lightly tap off the excess. Serve and enjoy!
Notes
How to Make Elephant Ear Pastry Step-by-Step
Bloom the Yeast: Add 1¾ cups of milk, ¼ cup of granulated sugar, and 1½ tablespoons of instant yeast to a large bowl. Stir to combine. Let sit for 5 minutes, or until it starts to bubble.
Stir in the Butter: Stir in 6 tablespoons of unsalted butter, 1 teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt to combine.
Mix in the Flour: Add 5 cups of all-purpose flour and stir until you can no longer. Turn the dough out onto a lightly floured surface.
Knead the Dough: Knead the dough for 5 minutes, adding a light dusting of flour when it becomes too sticky to handle, but don’t overdo it. You want the dough to be tacky but not sticky.
Proof the Dough: Scrape out any flour bits from the bowl, spray with nonstick spray, and place the dough in the bowl. Cover and let sit for 1 hour, until doubled in size.
Fry the Pastries: Heat 2 inches of vegetable oil in a deep-frying pan over medium heat until it reaches 265°F. In the meantime, divide the dough into 15 equal balls and roll each out into a roughly 7-inch round. Fry one disk at a time for 3-4 minutes, flipping the disk every 30-45 seconds to ensure even cooking.
Sugar the Pastries: Let them cool on a plate with a paper towel to drain off any excess oil. Stir the remaining ½ cup of granulated sugar and 1 teaspoon of ground cinnamon together in a shallow bowl or a plate then dip each disk in the dough and lightly tap off the excess. Serve and enjoy!
These turned out great! I cut the recipe back to 5 servings and split the dough into sixths. They fried up great!
We are heading to the county fair tonight and I wanted an authentic treat to bring for my son who is a allergic to peanuts and tree nuts. These will be great for him to have while his sisters have something at the fair. Thank you!
What a wonderful idea, Lindsey! So glad you enjoyed them!
First Timer.. They were Delicious 😋
We’re so happy to hear you loved this recipe, Christy!