why make this recipe

I love the crackle and warm sugar of elephant ears. They feel like a fair treat at home. Sourdough adds depth. It makes the dough tender and slightly tangy. If you love a sweet fry, you might also enjoy my baked sourdough doughnuts. They have the same cozy vibe, but a different texture. This recipe is forgiving. It welcomes sourdough discard and busy schedules.

how to make Sourdough Elephant Ears

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 cinnamon sugar), 5 g Cinnamon (Ground), 2 g Salt (just a pinch!)

Sourdough Elephant Ears

Directions:

In a large bowl, mix warm milk, melted butter, and sugar until the sugar dissolves.
If you’re using dried yeast, add it now and let it foam for a few minutes.
Add the flour, salt, and sourdough starter to the bowl. Stir until it forms a shaggy dough.
Use your hands to bring the dough together, picking up any dry bits. If it feels too dry, splash in a touch more milk.
Turn the dough out onto a counter and knead it until it’s soft and supple (about 5–10 minutes). This can also be done in a stand mixer.
Place the kneaded dough in a bowl, cover it with plastic wrap, and let it rise. If using commercial yeast, it’ll take about 1–2 hours; if just sourdough, allow 4–8 hours.
When it’s puffy, divide the dough into equal pieces and shape them into rough balls. Let them rest for 10–15 minutes.
Heat your favorite oil (I love rice bran or vegetable oil) in a large pot until it’s around 170°C (340°F).
While the oil heats, roll the dough balls into ‘elephant ear’ shapes.
Mix cinnamon, sugar, and a pinch of salt in a bowl and keep it close to the oil.
Carefully add the dough pieces to the hot oil, a couple at a time. Cook until golden brown, turning once or twice.
Remove from the oil and dip into the cinnamon sugar mixture.
Serve hot and crispy for maximum delight!

how to serve Sourdough Elephant Ears

Serve them warm. They taste best right out of the fryer. Dust extra cinnamon sugar on top. Add a smear of jam or a dollop of whipped cream for company. I like them with coffee or a glass of cold milk.

how to store Sourdough Elephant Ears

Cool fully before storing. Keep them in an airtight container at room temperature for a day. Reheat briefly in a hot oven or toaster oven to crisp them again. For longer storage, freeze in a single layer, then transfer to a bag. Reheat from frozen in a hot oven until warm and crisp.

tips to make Sourdough Elephant Ears

Use warm milk, not hot. The dough should feel soft and slightly tacky. Watch oil temperature closely. Too hot and they brown too fast. Too cool and they soak oil. Fry in small batches to keep the temperature steady. For a brunch spread, pair them with blueberry lemon cream cheese sourdough bread. It brightens the table and balances the sweetness.

variation (if any)

Make them glazed instead of cinnamon sugar. Brush with lemon glaze for a bright twist. Fill them with pastry cream, jam, or Nutella. For a savory take, skip the sugar and dust with salt and herbs right after frying.

FAQs

Q: Can I skip the commercial yeast?
A: Yes. Use just sourdough starter. The rise will take longer. Plan for 4–8 hours of bulk fermentation.

Q: Can I bake these instead of frying?
A: You can, but frying gives the classic crisp edges and tender interior. Baking will change the texture. Try the baked doughnut recipe if you prefer oven treats.

Q: How do I know the oil is the right temperature?
A: Use a thermometer. Aim for about 170°C (340°F). If the oil smokes, lower the heat. If the dough browns instantly, the oil is too hot.

Sourdough Elephant Ears

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