Sourdough Elephant Ears Recipe

Introduction

Sourdough Elephant Ears are a delightful, crispy fried treat with a hint of cinnamon sweetness. Made using sourdough starter, these rustic snacks are perfect for enjoying warm and fresh. Their light texture and sugary coating make them an irresistible indulgence.

Ingredients

• 300 g All Purpose Flour
• 100 g Whole Milk (warm)
• 25 g Butter (melted)
• 50 g Sugar
• 100 g Sourdough Starter (or sourdough discard)
• 2 g Salt
• 7 g Dried Yeast (optional)
• 100 g Sugar (for coating)
• 5 g Ground Cinnamon
• 2 g Salt (a pinch, for coating)

Instructions

1. Step 1: Pour warm milk, melted butter, and sugar into a large bowl and mix together until the sugar dissolves.
2. Step 2: Add dried yeast if using, and let it dissolve and foam for a few minutes.
3. Step 3: Add the flour, salt, and sourdough starter to the mixture and stir until a dry, shaggy dough forms.
4. Step 4: Use your hands to bring the dough together, picking up any dry flour. If the dough feels very dry, add a splash more milk.
5. Step 5: Turn the dough onto a counter and knead until soft and supple, about 5 to 10 minutes. You can also use a stand mixer if preferred.
6. Step 6: Place the kneaded dough in a bowl, cover with plastic, and allow it to rise. If using commercial yeast, this takes 1 to 2 hours; if only sourdough starter, 4 to 8 hours. The dough should become at least 50% larger and puffy.
7. Step 7: Once risen, divide the dough into equal pieces. Weighing is optional for this rustic snack.
8. Step 8: Shape each piece into a rough ball and let rest on the counter for 10 to 15 minutes.
9. Step 9: Heat oil (such as rice bran or vegetable oil) in a large pot to about 170°C (338°F).
10. Step 10: While oil heats, roll the dough balls into “elephant ear” shapes.
11. Step 11: Mix cinnamon, sugar, and a pinch of salt in a bowl for the coating, and keep it near the oil.
12. Step 12: Fry one or two elephant ears at a time, turning occasionally, until golden brown and crispy.
13. Step 13: Remove from oil carefully and dip immediately into the cinnamon sugar mixture.
14. Step 14: Serve hot for the best crispy texture and flavor.

Tips & Variations

• For a dairy-free option, use plant-based milk and oil instead of butter.
• Adjust sugar in the dough or coating to taste for a sweeter or less sweet ear.
• Use neutral oils with high smoke points, like vegetable or rice bran oil, for frying to avoid flavor changes.
• If you prefer a more tangy flavor, use only sourdough starter without added yeast but allow for a longer rise.

Storage

Store any leftover Elephant Ears in an airtight container at room temperature for up to 2 days. To reheat, warm them in an oven at 180°C (350°F) for 5 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sourdough Elephant Ears without dried yeast?

Yes, you can use only sourdough starter, but the rising time will be longer—about 4 to 8 hours. The texture will be slightly different but still delicious.

What oil is best for frying Elephant Ears?

Choose oils with a high smoke point and neutral flavor, such as rice bran oil or vegetable oil. These help achieve a crisp, golden finish without imparting unwanted flavors.

Sourdough Elephant Ears Recipe

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★★★★★

4.5 from 97 reviews

• Author: Hugo
• Total Time: 1 hour 40 minutes (with yeast) to 8 hours 30 minutes (with sourdough only)
• Yield: 8 to 10 elephant ears 1x

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Description

Sourdough Elephant Ears are a deliciously soft yet crispy fried treat made from a tangy sourdough starter dough. Coated in a sweet cinnamon sugar blend, these rustic snacks are perfect for an indulgent dessert or snack. The dough is enriched with butter, sugar, and milk, then fried to golden perfection and rolled in cinnamon sugar for a delightful flavor contrast.

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Ingredients

Scale 1x2x3x

Dough

• 300 g All Purpose Flour
• 100 g Whole Milk (Warm)
• 25 g Butter (Melted)
• 50 g Sugar
• 100 g Sourdough Starter (or sourdough discard)
• 2 g Salt
• 7 g Dried Yeast (optional)

Topping

• 100 g Sugar
• 5 g Cinnamon (Ground)
• 2 g Salt (a pinch)

Frying

• Oil for frying (rice bran oil or vegetable oil recommended)

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Instructions

1. Prepare Wet Ingredients: Pour the warm milk, melted butter, and 50 grams sugar into a large bowl and stir well to dissolve the sugar completely.
2. Add Yeast (Optional): If using dried yeast, add it now and let it dissolve and become foamy; this takes a few minutes and helps boost the rise.
3. Combine Dry Ingredients: Add the flour, salt, and sourdough starter (or discard) into the wet mixture. Stir until a dry, shaggy dough forms.
4. Bring Dough Together: Use your hands to pick up and incorporate all the flour, forming a cohesive dough. If the mix feels too dry, add a splash more warm milk.
5. Knead the Dough: Transfer the dough to a clean surface and knead with your hands until soft and supple, about 5 to 10 minutes. Alternatively, use a stand mixer with a dough hook.
6. First Rise: Place the kneaded dough in a bowl and cover it with plastic wrap. Let it rise in a warm place until it becomes puffy and increases in size by around 50%. This takes 1 to 2 hours if yeast is used or 4 to 8 hours if using only sourdough starter.
7. Divide Dough: After rising, divide the dough into equal portions. Precise weighing is optional as these are rustic snacks.
8. Rest the Dough Balls: Shape each piece into a rough ball and let them rest on the countertop for 10 to 15 minutes to relax the gluten.
9. Heat Oil: In a large pot, heat an appropriate amount of oil such as rice bran or vegetable oil until it reaches 170°C (338°F). The pot should be deep enough to allow the dough to fry evenly.
10. Roll the Dough: While the oil heats, roll each ball into a thin, flat “elephant ear” shape.
11. Prepare Cinnamon Sugar: In a bowl, combine 100 g sugar, 5 g ground cinnamon, and a pinch of salt to create the cinnamon sugar coating.
12. Fry the Elephant Ears: Carefully place one or two dough pieces into the hot oil, depending on pot size, and fry for a few minutes, turning once or twice, until golden brown and crispy.
13. Coat and Serve: Remove elephant ears from oil using a slotted spoon, drain briefly, and immediately dip into the cinnamon sugar bowl to coat thoroughly. Serve hot and enjoy crispy.

Notes

• Using dried yeast is optional; sourdough starter alone will work but requires longer rising time.
• Keep oil at a steady 170°C to ensure even frying without burning.
• Rice bran or vegetable oil is preferred for its high smoke point and neutral flavor.
• Dough can be rolled thinner for crisper ears or thicker for chewier texture.
• Serve elephant ears immediately while warm and crisp for best taste and texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: sourdough, elephant ears, cinnamon sugar, fried dough, homemade dessert, snack, sourdough discard