Elephant Ear Recipe No Yeast: Crispy Fried Dough With Cinnamon Sugar

This no-yeast elephant ear recipe delivers that fairground favorite without the wait. The secret lies in a simple dough that comes together in minutes, yet fries up crispy and golden every time.

Unlike traditional versions, this method skips the rising step entirely, using baking powder for lift. The result is light, flaky layers that shatter at the touch, coated in sweet cinnamon sugar.

I developed this technique after too many failed attempts with yeasted dough. The baking powder version is more reliable and just as delicious, with a texture that stays crispy long after frying.

Serve warm for the full experience. Here’s how to make them perfectly.

Ingredients for Elephant Ear Recipe No Yeast

Simple ingredients for a fairground classic without the yeast or the wait.

The baking powder is key here—Clabber Girl or Rumford are reliable brands. Use whole milk for the richest dough; lower fat versions work but sacrifice some flakiness. The butter must be ice cold to create those crispy layers, so don’t skip chilling it first. Most grocery stores carry everything you need, but King Arthur Flour is my go-to for all-purpose flour if you want to splurge on quality.

No whole milk? Half-and-half or evaporated milk work in a pinch. Out of baking powder? Baking soda plus cream of tartar (1:2 ratio) can substitute, but the texture won’t be identical. For the oil, peanut or canola oil are great alternatives to vegetable oil—just pick something with a high smoke point. Skip the cinnamon sugar? A dusting of powdered sugar or a drizzle of honey works too.

The dough can rest in the fridge for up to 24 hours if you want to prep ahead. Fried elephant ears are best eaten the same day but will keep in an airtight container for 2 days. Reheat in the oven to revive crispiness—microwaving makes them soggy.

Step-by-Step Instructions for Elephant Ears

Here’s the method. Straightforward, tested, works every time.

Step 1: Make the Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Salt, and 2 tbsp Granulated Sugar. This dry mix creates the foundation for a tender, flaky dough without yeast.

Cut in the 0.25 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Then gradually add the 0.75 cup Milk and 1 tsp Vanilla Extract, stirring just until the dough comes together. Overworking it will make the elephant ears tough.

Step 2: Roll and Cut the Dough

Turn the dough onto a lightly floured surface and roll it out to about ¼-inch thickness. The dough should be smooth but not elastic—if it springs back, let it rest for 5 minutes before continuing.

Use a sharp knife or pizza cutter to slice the dough into rectangles, about 4×6 inches each. I like to make a small slit in the center of each rectangle for that classic elephant ear shape, but this is optional. Handle the dough gently to maintain its flakiness.

Step 3: Fry Until Golden and Crisp

Heat the 4 cups Vegetable Oil in a deep, heavy pot to 375°F. The oil is ready when a small piece of dough dropped in sizzles immediately and floats to the surface. Maintain this temperature carefully—too hot and the outside will burn before the inside cooks; too cool and the elephant ears will absorb oil and become greasy.

Fry the dough pieces one at a time, turning occasionally, for 2-3 minutes per side until deep golden brown and crisp. They should puff slightly and develop a bubbly, crackly texture. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

Step 4: Coat in Cinnamon Sugar

While the elephant ears are still warm, combine the 0.5 cup Granulated Sugar and 1 tbsp Ground Cinnamon in a shallow dish. Brush each fried dough piece lightly with a little melted butter (if desired for extra adhesion), then coat generously in the cinnamon sugar mixture.

Press gently to ensure the coating sticks to every crevice. The sugar should create a fine, even layer that sparkles and crackles slightly when you bite into it. Serve immediately while still warm and crispy.

Make-Ahead Tips for Leftovers

Prep the Dough Ahead

The dough can be mixed and rolled out up to 24 hours before frying. Wrap it tightly in plastic wrap and refrigerate. Cold dough fries up even crispier, and this gives you a head start on busy days. 💡

Cut and Freeze

After rolling and cutting into rectangles, layer them between parchment paper on a baking sheet. Freeze for 1-2 hours, then transfer to a freezer bag. They’ll keep for up to 1 month—fry straight from frozen.

Pre-Mix Coating

Combine the 0.5 cup Granulated Sugar and 1 tbsp Ground Cinnamon in a jar and store at room temperature. This saves time on frying day and ensures even distribution. Shake well before using.

Fry in Batches

If serving a crowd, fry the dough pieces in advance and keep them warm in a 200°F oven on a wire rack. This maintains crispiness for up to 30 minutes while you finish the batch.

Reheat for Crispiness

Leftover elephant ears lose their crunch but can be revived. Place them on a baking sheet in a 350°F oven for 5-7 minutes. Avoid the microwave—it makes them soggy. ❄️

Make a Double Batch

The cinnamon sugar mixture scales perfectly, so double it and store extra in an airtight container. This way, you’re ready for spontaneous frying sessions. I always keep a jar on hand.

Frequently Asked Questions