Elephant Ears

Elephant ears are the state fair pastry that turn a yeast dough into something magical. Stretched paper-thin and dropped into hot oil, they puff into giant crispy disks with golden bubbles all over the surface, then get a snowfall of powdered sugar or cinnamon sugar while still warm.

This is yeast dough, not a quick-fried batter, which is what gives elephant ears their distinctive chewy-crispy texture. The yeast develops gluten and flavor during the 40-minute rise, while the chill in the fridge afterward firms up the dough so it stretches without tearing.

The stretching technique is what separates good elephant ears from sad mini doughnuts. Walnut-sized balls of dough get pressed and pulled into thin circles, the thinner you stretch them, the bubblier and crispier the final result. Aim for see-through-thin in the center.

The oil temperature is critical. Around 360-375°F (180-190°C) is the sweet spot. The recipe says 1½ inches of oil, that’s enough depth for the dough to puff freely without touching the pan bottom.

Pro Tips

• Use a thermometer for the oil. Visual guesswork results in either greasy or burnt elephant ears.
• Drain on paper towels for 30 seconds, then move to a wire rack to keep the bottom from going soggy.
• Toss in cinnamon sugar while still warm so the sugar adheres properly. Cool elephant ears just shed it.
• Fry only one or two at a time. Overcrowding drops the oil temperature and produces oil-soaked results.

Variations

• Drizzle with maple syrup or honey instead of sugar for a different sweetness profile.
• Spread with Nutella or jam folded over for a filled version.
• Use savory toppings like garlic salt and parmesan for a non-sweet take that works as an appetizer.