Elephant Ears

These were fantastic!! Just like at the summer festivals. I covered mine with icing sugar. I had to use 2 cups white flour and 2 cups whole wheat flour and they still tasted great. I’m from Canada and I haven’t a clue what beaver tails are but this recipe is just like the elephant ears I get from the fairs.
– This recipe was really good, especially freshly made:)I made it for my kids at the preschool I work for and my husband’s hot rod shop. It was hot both places:)
The only heads up I give is the cinnamon sugar topping is way-way off…in my opinion anyway, so you may want to tweak with that(the cinnamon side of the ratio was too high!)
Thanks
– This is it!!!! I grew up in Indiana and at the state fair, we ALWAYS had an elephant ear. The only difference may have that they lightly brushed them with melted butter before dousing them with cinnamon sugar. But surprisingly they taste fine without it and the sugar adheres well. Plus it’s much better for us without the added butter. These fry up nicely with bubbles in the dough and everything. I’d decrease the amount of oil used for frying (I did mine in the iron skillet) since it gets a little splattery. Also, my frying time was about 10-15 seconds per side. So delicious!

Ingredients :

  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 3/8 cup shortening
  • 2 tablespoons active dry yeast
  • 4 cups all-purpose flour
  • 1 quart oil for frying
  • 3 tablespoons ground cinnamon
  • 6 tablespoons white sugar

Directions :

  1. In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
  2. Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
  3. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
  4. Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
  5. Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

Nutrition Facts:

Per Serving: 265 calories; 11.9 g fat; 35 g carbohydrates; 4.9 g protein; 2 mg cholesterol; 167 mg sodium.