Elephant Ears

Elephant Ears

  • Prep Time: 2 hrs 15 mins
  • Total Time: 2 hrs 20 mins
  • Yield: 16-20 elephant ears

    • About This Recipe

    “This recipe comes from ‘Culinaria The United States – A Culinary Discovery’ at the request of a Zaar member.”

    Ingredients

  • 1 1/4 cupsmilk
  • 1/4-1/2 cup cup butter
  • 1packageactive dry yeast
  • 3/4 cupgranulated sugar
  • 1/4 cupwater( 105 to 115 degrees F.)
  • 5 1/2-6 1/2 cupsall-purpose flour
  • 1teaspoonsalt
  • 1dashfreshly grated nutmeg
  • 3largeeggs, lightly beaten
  • vegetable oil( for frying)
  • confectioners’ sugar orcinnamon sugar

    • Directions

  • Heat milk with butter until butter melts.
  • Set aside to cool to lukewarm.
  • Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
  • In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
  • Stir until smooth.
  • Cover and let stand until bubbly, 30 minutes.
  • Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
  • Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
  • Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
  • Punch down and divide into 4 pieces.
  • Divide each piece into 4 or 5 pieces.
  • Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
  • Heat to about 360 degrees F.
  • Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
  • Fry one at a time, turning once, until nicely browned.
  • Drain on paper towels and sprinkle with confectioner’s sugar or cinnamon sugar while hot.
  • Serve at once.

    • Reviews

  • “I’m so excited!! I don’t have to wait for or endure the local carnival for an elephant ear – Great recipe – makes a lot of dough — I froze half of it hoping it will be fine – I did not add the nutmeg (not a fan of nutmeg) and I brushed the fried ear with melted butter before I sprinkled with cinnamon sugar.I definitely will make this over and over – Thanks!!”

  • “Yummy!! I followed the recipe below and used my bread machine… SO EASY! I wasn’t sure how many this would make so I made the full batch. My recommendation is to roll them out thin.It was just my husband and I so we had lots of dough left over.I used the directions to make rolls and OMG, FABULOUS!! I think next time I’ll swap oregano for the nutmeg and just make dinner rolls out of this recipe.”

  • “I made this today, but used my bread machine for the dough (I admire those of you with yeast dough talent.Never could get it right).First putting in the liquids 1 1/2 cups milk, 1/3 cup butter, 3 eggs.Then 1 tsp salt, 2 TBLS sugar, and dash of nutmeg.Finally 5 cups of bread machine flour and the package of yeast (or 2 1/2 tsp).I fried a few ears in the dutch oven pot and made the rest of the dough into rolls (350 degrees for 15 minutes).Love this recipe!”

  • “We had an Elephant Ear Extravaganza! When I found out that2 of my nephews & niece were coming over I mixed up the dough.Then each one of us along with my bf and his son rolled out our own dough & I fried them up.I’m sure I’ll be begged to make them again & again.”

  • “These were wonderful! The kids just loved them. Will definitely make them again. Their just like the ones at our county fair.”

  • “.”

  • “These were very good. They reminded us of sopapillas. I made a half batch (10) elephant ears, and topped half of them with cinnamon/sugar, and the other half with honey. These were best served warm. Thank you for sharing this wonderful recipe…it is definitely a keeper.”

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