Fair-Style Elephant Ears

Prep Time15

Cook Time10

Servings: large elephant ears

In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5–7 minutes, or until frothy.
Stir in the melted butter and salt. Gradually add the flour, mixing until a dough forms. (This best works with a stand mixer using the dough attachment)
Knead on a floured surface for 5–7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let rise for 30–45 minutes, or until doubled in size.(If you have a problem with a cold kitchen, try placing the bowl on top of a heating pad on low)
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a thin, irregular circle resembling an elephant ear.
Heat the oil in a deep skillet or pot to 375°F (190°C).
Carefully place one piece of dough into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Remove with tongs and drain on paper towels. Repeat with the remaining dough.
Mix the cinnamon and sugar in a shallow dish. While the fried dough is still warm, press each piece into the mixture, coating both sides. Dust with powdered sugar if desired.
Serve warm and enjoy plain or with your favorite toppings, such as Nutella, honey butter, or fruit preserves.
Tips:Test the oil temperature with a small piece of dough; it should sizzle immediately but not burn. Keep fried elephant ears warm in a low oven (200°F / 90°C) if making a large batch.