ELEPHANT EARS (Beaver Tails)

Who doesn’t head straight to the Elephant Ear stand (or better known in Canada as Beaver Tails) when the fair, rodeo or Stampede arrive in town?

The scent of the hot and crispy fried dough paired with a generous dousing of cinnamon sugar always draws me and my wallet in.  And I don’t like to share.  With this easy recipe, you can make 10-12 elephant ears at home and chow down to your hearts content.

INGREDIENTS 

• 1 ½ cup milk

• 1 tsp salt

• 3 tbsp white sugar

• 6 tbsp butter

• 4 1/2 tsp rapid rise yeast

• 4 cups flour

• 1 quart vegetable or peanut oil for frying

Cinnamon Sugar:

Combine 

6 tbsp sugar

2 tbsp cinnamon

DIRECTIONS:

Dough:

In a small pot, add milk, salt, butter and sugar and warm over medium heat until butter melts. Remove from stove, and let cool until just warm. (Between 105-110 F) 

Sprinkle the yeast on top and allow to sit for 10 minutes until the yeast blooms and is foamy.

Pour the yeast mixture into the bowl of a kitchen aid or stand mixer and insert the dough hook.  Turn the mixer on low and slowly add the flour.  Once a ball forms, increase the speed slightly and knead for 5-7 minutes until the dough is smooth and pulls in all the flour remnants from the sides of the bowl.  *If mixing by hand, knead on a lightly floured surface for 7-10 minutes.

Cover the bowl with a damp cloth or loose plastic wrap and allow to rise until doubled in size. ( About 45-60 minutes) 

Frying: 

In 12-14 inch deep skillet, heat 2-3 inches of oil to 365°F.

Divide dough into 10 - 12 balls and roll or stretch out into thin sheets. Poke several holes in each ‘ear’ with a fork.

Gently place in hot oil and fry for 1-2 minutes per side until golden and puffy.  Watch carefully.  If they brown too fast, reduce heat.

Remove from oil and place on paper towels and immediately sprinkle both sides with the cinnamon sugar. 

Note: Dough can be made a day ahead and left to rise in the fridge covered loosely with plastic wrap.