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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Combine Dry Ingredients: Add the flour, salt, and sourdough starter (or discard) into the wet mixture. Stir until a dry, shaggy dough forms.
- 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.
- 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.
- 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.
- Divide Dough: After rising, divide the dough into equal portions. Precise weighing is optional as these are rustic snacks.
- 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.
- 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.
- Roll the Dough: While the oil heats, roll each ball into a thin, flat “elephant ear” shape.
- 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.
- 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.
- 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
