Crispy cinnamon-sugar fried bread confections!

LEEMA
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.

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  • Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.

  • In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).

  • Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

  • Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

264.6 calories; 4.9 g protein; 35 g carbohydrates; 2 mg cholesterol; 166.6 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2008
These are so good!! Anyone who says these aren't like the fair has either went to a really weird fair or they messed up the recipe. I have made these several times and they always turn out perfect. And people PLEASE stop rating recipes you've never tried. Read More
(221)

Most helpful critical review

Rating: 3 stars
03/26/2005
This was not quite like what you get at the fair. All morning I played around with the recipe after semi-success on the first batch. For the best batch I did the following differently. I added about 3 Tbsp. of water to the dough to keep it from being tough. The oil was extremely too hot and so I lowered it to about 275 and cooked it for a little less than a minute per side(this was with the dough rolled to about 1/8 in thick). After frying it I brushed it with melted butter which enhanced the bread's flavor and helped the sugar to stick. I also doubled the amount of sugar used for the toping. Read More
(195)
117 Ratings
  • 5 star values: 82
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
06/10/2008
These are so good!! Anyone who says these aren't like the fair has either went to a really weird fair or they messed up the recipe. I have made these several times and they always turn out perfect. And people PLEASE stop rating recipes you've never tried. Read More
(221)
Rating: 5 stars
06/10/2008
These are so good!! Anyone who says these aren't like the fair has either went to a really weird fair or they messed up the recipe. I have made these several times and they always turn out perfect. And people PLEASE stop rating recipes you've never tried. Read More
(221)
Rating: 3 stars
03/25/2005
This was not quite like what you get at the fair. All morning I played around with the recipe after semi-success on the first batch. For the best batch I did the following differently. I added about 3 Tbsp. of water to the dough to keep it from being tough. The oil was extremely too hot and so I lowered it to about 275 and cooked it for a little less than a minute per side(this was with the dough rolled to about 1/8 in thick). After frying it I brushed it with melted butter which enhanced the bread's flavor and helped the sugar to stick. I also doubled the amount of sugar used for the toping. Read More
(195)
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Rating: 5 stars
06/05/2004
This is it!!!! I grew up in Indiana and at the state fair we ALWAYS had an elephant ear. Only difference may have that they lightly brushed them with melted butter before dousing them with cinnamon sugar. But surprisingly they taste fine without it and the sugar adheres well. Plus it's much better for us without the added butter. These fry up nicely with bubbles in the dough and everything. I'd decrease the amount of oil used for frying (I did mine in the iron skillet) since it gets a little splattery. Also, my frying time was about 10-15 seconds per side. So delicious! Read More
(130)
Rating: 5 stars
02/16/2005
These are the best! use this instead of the frybread recipes listed on allrecipes...you won't be sorry. Read More
(35)
Rating: 5 stars
07/30/2011
Great recipe! My Swiss father-in-law taught us a similar recipe his family used in Switzerland. Here, before Christmas, we would assemble grand kids in the kitchen. Set up the ironing board covered with several layers of paper towels, line three or four laundry baskets with paper towels, secure several long-handled wooden spoons, start a large pot of oil heating - Then mix this recipe. The children would gather around the kitchen table, each receiving a ball of dough about the size of a small fist, and pull, with their hands, the "Eiroili" until thin. there was a competition to get the dough as thin as possible without pulling a hole. They would playfully argue which one would look most like an elephant's ear when it came out of the pot. Opa would then push and hold each "cookie" into the pot of oil with a wooden spoon, leaving it until bubbled and crispy. (Not long!) He would then put each cookie to drain on paper towels on the ironing board, the children sprinkling it with the mixture of sugar and cinnamon. It then went, carefully stacked, into the lined laundry baskets awaiting delivery to friends. What fun! Mmmm, good. Of course, we have repeated this ritual with a new generation. CLeeman Read More
(34)
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Rating: 5 stars
05/01/2009
Simply wonderful! When I was melting the shortening/milk/sugar mix I thought this was a huge mistake, but it really turned out perfect in the end. I ended up with ~12 6" rounds and only made half the recipe. The only thing I did differently was adjust the topping to the way I like (much more sugar, much less cinnamon). BTW, 3/8c = 6 tablespoons. Read More
(32)
Rating: 5 stars
02/09/2005
This recipe was really good especially freshly made:)I made it for my kids at the preschool I work for and my husbands hot rod shop. It was hot both places:) The only heads up I give is the cinnamon sugar topping is way way off...in my opinion anyway so you may want to tweak with that(the cinnamon side of the ratio was too high!) Thanks Read More
(29)
Rating: 5 stars
09/25/2004
I had a taste for these but didn't want to eat the whole batch so I took them into work and what a hit they were. And so easy to make. I made some with cinnamon-sugar and some with powdered sugar. Thanks! Read More
(26)
Rating: 5 stars
11/12/2003
If these are the same elephant ears that are served at fairs then I am in love! I buy at least 5-6 at each fair so now I want to learn how to make them my self. Thank you Amber Sincerely Misty Delvin Read More
(23)