Homemade Elephant Ears Recipe: Baked, Not Fried

By Jessicanunemaker @JessNunemaker

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Homemade Elephant Ears Recipe

We always look forward to our Indiana County Fair–and this recipe for Homemade Elephant Ears gives us a taste of the fair year round!

Using yeast, you will have to give these homemade elephant ears a bit of time to rise, but since they are baked, not fried, you can kinda sorta justify the amount of sugar in them. I’m okay with these as a once in a while kind of treat.

Kid #1 is a fan of anything with cinnamon. These are one of his favorite special treats. He loves rolling out the dough and preparing it for baking. They are a fun way to get your kids or grand-kids helping in the kitchen!

Homemade Elephant Ears Recipe

Print Homemade Elephant Ears Recipe: Baked, Not Fried

Rating: 51

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 2 Dozen Elephant Ears

Serving Size: 1 Elephant Ear

Another phenomenal recipe from one of my all time favorite cookbooks: Into our second century by the School Sisters of Saint Francis 1988. Love those church cookbooks!

Ingredients

  • 1/4 Cup Warm Water
  • 2 1/4 teaspoons Yeast
  • 2 1/4 Cups Flour
  • 2 Tablespoons Sugar
  • 1/3 Cup Butter or Margarine
  • 1 Egg, Beaten
  • 1/2 teaspoon Salt
  • 1/3 Cup Milk
  • Cinnamon and Sugar Mixture for Sprinkling
  • 3/4 Cup Brown Sugar!
  • 1/4 Cup Butter or Shortening
  • Ground Nuts (Optional)

Instructions

  1. 400* oven.
  2. Add yeast to warm water. Let rest five minutes.
  3. Combine Flour, Sugar, and Salt in a large bowl.
  4. Cut in Butter using pastry blender until mixture is blended.
  5. Add the Softened Yeast, Milk, and Eggs.
  6. Set aside to rise for 30 minutes.
  7. Roll into small round buns.
  8. Pour mixture of Cinnamon and Sugar on flour board and roll each bun into the mixture on both sides, rolling very thin. (Buns get to be about 3-5 inches in diameter)
  9. Place on a well-greased cookie sheet and spread with the mixture of Brown Sugar, Butter or Shortening, and Nuts (if using).
  10. Bake 8 - 10 minutes or until light golden brown.

Notes

I have made these with and without the brown sugar topping.

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