Tulo

Elephant Ears Recipe

A yeasted, kneaded dough gives the fried pastry enough structure to puff and blister instead of turning greasy or dense, and stretching it thin before frying maximizes the crisp, shattering edges that make elephant ears distinct from denser fried dough.

Prep
25 min
Cook
20 min
Total
105 min
Servings
8

Ingredients

Servings8
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar, for dough
  • 2 1/4 tsp active dry yeast
  • 3/4 tsp salt
  • 3/4 cup whole milk, warmed
  • 3 tbsp unsalted butter, melted
  • 1 large egg, large
  • 4 cups vegetable oil, for frying
  • 1/2 cup granulated sugar, for coating
  • 1 tbsp ground cinnamon, for coating

Nutrition per serving

Calories
1273
Protein
7g
Carbs
57g
Fat
115g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, stir the warm milk (about 110°F) with 1 tablespoon of the dough sugar and the yeast. Let sit until foamy on top, 5-10 minutes.
  2. 2In a large bowl, whisk together the flour, remaining dough sugar, and salt.
  3. 3Add the yeast mixture, melted butter, and egg to the flour mixture. Stir until a shaggy dough comes together.
  4. 4Turn the dough out onto a floured surface and knead 5-7 minutes, until smooth and elastic.
  5. 5Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  6. 6Punch down the dough and divide into 8 equal pieces. Shape each into a ball, cover loosely, and let rest 10 minutes.
  7. 7Heat 2-3 inches of oil in a deep, heavy pot or Dutch oven to 350°F (175°C).
  8. 8On a floured surface, stretch or roll each ball into a thin, roughly 7x5-inch oval, leaving the edges just slightly thicker than the center.
  9. 9Fry one at a time, 1-2 minutes per side, until puffed and deep golden. Transfer to a wire rack or paper towels to drain.
  10. 10While still warm, combine the coating sugar and cinnamon and toss or dredge each fried piece in the mixture. Serve immediately.

Tips & variations

  • Swap the cinnamon sugar for powdered sugar, Nutella and sliced strawberries, or a drizzle of honey for a different topping.
  • Keep fried ears warm on a rack in a 200°F oven while frying the rest of the batch; they lose their crispness fast once stacked or covered.
  • Use a deep-fry or candy thermometer rather than guessing the oil temperature; it's the single biggest factor in whether the dough turns out crisp or greasy.
  • For a savory take, skip the cinnamon sugar and finish with melted garlic butter and grated Parmesan instead.

Storage & reheating

Elephant ears are best eaten within minutes of frying, while the exterior is still crackly. Leftovers can be kept loosely covered at room temperature overnight and re-crisped in a 350°F oven for 4-5 minutes; microwaving softens them into a chewy texture instead of a crisp one.

Tips from the Tulo kitchen

  • Weigh the flour instead of scooping it by cup measure; scooping directly from the bag can pack in up to 20% extra flour and produce a tougher, less tender dough.
  • Stretch each piece of dough over the backs of your knuckles, the way you would for pizza dough, to get an even thinness without tearing a hole in the center.

FAQ

What's the difference between elephant ears and funnel cake?

Elephant ears use a yeasted, kneaded dough that's rolled or stretched flat and fried as a solid piece, while funnel cake uses a thin, pourable batter piped into hot oil in a lattice pattern; the two have very different textures, funnel cake is lacy and light, elephant ears are chewier and more bread-like underneath the crisp exterior.

Can elephant ears be baked instead of fried?

Baking produces a noticeably different, softer result since there's no direct contact with hot oil to create the shattering crust. Brushing stretched rounds with melted butter and baking at 425°F for 10-12 minutes gives a breadier version, but it won't replicate the classic fried texture.

Why does the dough keep shrinking back when I try to stretch it?

That's gluten resistance from kneading. Let the dough rest, covered, for 5-10 minutes before continuing to stretch it; the gluten relaxes and the dough stays put once stretched.

Can the dough be made ahead of time?

Yes. After the first rise, punch it down and refrigerate overnight in a covered bowl. Let it come back to room temperature for about 30 minutes before dividing, resting, and frying.