Elephant Ear

In a small mixing bowl, combine 3/4 cup (180ml) of whole milk warmed to 110°F (43°C), 1 tbsp (12g) of granulated sugar (dough portion), and 1 1/4 tsp (4g) active dry yeast. Stir gently once to combine, then let rest for 5 minutes at room temperature until the mixture turns foamy and smells distinctly yeasty. If no foam forms after 7 minutes, replace your yeast as it is inactive.

In a large mixing bowl, whisk together 2 cups (240g) all-purpose flour and 1 tsp (5g) fine table salt. Pour in the foamy yeast mixture and 2 tbsp (28g) cooled melted unsalted butter, stirring with a wooden spoon until a shaggy, soft dough forms. Turn the dough out onto a lightly floured counter and knead steadily for 4 minutes until it is smooth, elastic, and no longer sticky to the touch.

Form the kneaded dough into a tight, smooth ball, place it back into the large mixing bowl lightly greased with nonstick spray, and cover with a clean damp cotton kitchen towel. Let it rest in a warm, draft-free 75°F (24°C) spot for 20 minutes until it puffs to 1.5 times its original size; it does not need to double fully for this recipe.

While the dough rests, heat 4 cups (960ml) of neutral canola or peanut oil in a deep, heavy-bottomed 5-quart Dutch oven over medium heat until it reaches a steady 375°F (190°C) on a clip-on candy thermometer. In a shallow 9-inch pie plate, mix 1/2 cup (100g) granulated sugar (topping portion) and 2 tsp (5g) ground cinnamon until evenly blended, and set a wire rack lined with 2 layers of paper towels next to the stovetop for draining finished pastries.

Once the dough finishes resting, punch it down firmly in the center to release all trapped air, then divide it into 4 equal 100g portions. Roll each portion out on a lightly floured surface to a very thin 8-inch (20cm) irregular circle, pulling the edges gently as you roll to create the signature ruffled, uneven "elephant ear" shape; the dough should be almost translucent in thin spots for maximum crispiness.

Carefully lower one rolled dough circle into the 375°F (190°C) oil, pressing it down gently with a slotted metal spoon to keep it fully submerged for the first 10 seconds. Fry for 45 seconds on the first side until deep golden brown and puffed, then flip with the slotted spoon and fry for another 30-40 seconds on the second side. Fry only one pastry at a time to avoid dropping the oil temperature and causing greasy results.

Lift the finished fried elephant ear out of the oil with the slotted spoon, holding it above the pot for 5 seconds to let excess oil drip back into the pot, then immediately place it in the cinnamon sugar mixture. Toss the warm pastry to coat both sides fully with sugar, then transfer it to the prepared wire rack. Repeat rolling, frying, and coating with the remaining dough portions, checking oil temperature between batches to maintain 375°F (190°C). Serve warm.