If you’ve ever wandered through a local fair or carnival, chances are you’ve come across a warm, crispy, cinnamon sugar covered treat known as elephant ears. These classic fried dough desserts are a nostalgic indulgence golden brown, puffy, and generously dusted with cinnamon sugar. And the best part? You can easily recreate them in your own kitchen with just a handful of pantry staples.
In my version of this fair favorite recipe, I keep things traditional soft dough made from scratch, rolled thin, fried to crispy perfection, and sprinkled with a delightful cinnamon sugar mixture. The process is simple and doesn’t require any fancy tools or deep frying experience. Whether you’re hosting a party, looking for a fun family weekend treat, or just craving something sweet, these homemade elephant ears are sure to hit the spot.
We begin by warming whole milk to activate the dough and help everything come together smoothly. The dough itself is made from all-purpose flour, a touch of granulated sugar, baking powder, fine sea salt, and melted butter. Once the dough is kneaded and rested, it’s divided and rolled into thin, rustic rounds don’t worry about perfection here, the irregular shape adds charm and authenticity.
While the dough rests, it’s the perfect time to mix the cinnamon and remaining sugar together this blend will be the signature topping. I use peanut oil for frying, which adds a great depth of flavor and gives a perfectly crispy texture, but feel free to use any neutral oil you have on hand.
Frying is quick just 1 to 2 minutes per side at around 350°F until you see a light golden color. Be careful not to overcrowd your pan, and always monitor the temperature to ensure even cooking. After frying, let each elephant ear rest briefly on a paper towel lined plate to absorb excess oil before dusting generously with your cinnamon sugar mixture.
These treats are best served warm, right after frying, but they can also be frozen if you’d like to make a larger batch ahead of time. Simply allow them to cool, then store between layers of parchment paper in a freezer-safe container. Reheat in the oven or air fryer for a quick sweet fix anytime.
Tips & Tricks for the Best Homemade Elephant Ears:
- Oil matters: While peanut oil brings out a deep, nutty flavor, any high smoke-point oil like canola or vegetable oil will work just fine.
- Double up: Easily scale the recipe to make a larger batch. Perfect for family gatherings or parties!
- Switch up the toppings: While cinnamon sugar is the classic choice, you can also drizzle your elephant ears with chocolate sauce, powdered sugar, honey, or even fruit preserves.
- Short on time? You can use store-bought frozen bread dough as a shortcut. Just thaw, roll out, and fry as directed.
- Drain first, then sprinkle: Always let the fried dough rest briefly on a paper towel before adding the topping this ensures the cinnamon sugar sticks without becoming soggy.
- Make-ahead friendly: Once fried and cooled, elephant ears can be frozen for up to 2 months. Reheat them in the oven at 350°F for 5 to 7 minutes for that fresh fried texture.
These homemade elephant ears are not just easy they’re incredibly satisfying to make and eat. Whether you’re replicating a cherished childhood memory or introducing this treat to a new generation, this recipe brings that unmistakable fairground magic straight to your home kitchen.
Homemade Elephant Ears
8
servings15
minutes4
minutes19
Bring the magic of the fair right to your kitchen with these quick and easy elephant ears. Fried to golden perfection and topped with sweet cinnamon sugar, this homemade treat is crispy, soft, and absolutely irresistible.
Ingredients
1 ½ cups whole milk (warmed to 110°F)
3 ¼ cups all-purpose flour (plus extra for rolling)
1 teaspoon baking powder
1 teaspoon fine sea salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter (melted)
4 tablespoons granulated sugar
1 tablespoon ground cinnamon
Peanut oil or any neutral oil (for deep frying)
Directions
- Warm milk in a microwave safe bowl until it reaches about 110°F.
- In a large bowl, mix flour, 1 tablespoon of sugar, baking powder, and salt.
- Add melted butter, then gradually stir in warm milk until dough forms. Cover and let rest for 10 minutes.
- While the dough rests, heat 2 to 3 inches of oil in a deep skillet or Dutch oven to 350°F.
- In a small bowl, mix remaining sugar with cinnamon and set aside.
- Lightly flour a clean surface and divide the dough into 8 equal portions. Roll each into a ¼ inch thick circle.
- Once oil is hot, fry each dough round for 1 to 2 minutes per side until golden brown.
- Drain on paper towels, then transfer to a wire rack. Sprinkle cinnamon sugar immediately.
- Serve warm and enjoy!
