Elephant Ears Pastry: A Delicious Treat
These nostalgic treats, known as Elephant Ears or the iconic BeaverTails in Canada, are a beloved fairground and carnival classic. Made from a simple, hand-rolled dough, these pastries are fried to golden perfection and have a unique flavor profile that combines the best of Bannock and a traditional doughnut. Now you can easily make this delicious dessert at home to share with family and friends!
Elephant Ears Pastry
For the Dough:
- 1/2 cup (125 ml) warm water
- 5 teaspoons dry yeast
- 1 pinch sugar
- 1 cup (250 ml) warm milk
- 1/3 cup (80 ml) granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla
- 2 eggs
- 1/3 cup (80 ml) vegetable oil
- 5 cups (1.25 L) unbleached all-purpose flour
For Frying and Toppings:
- Vegetable oil (for frying)
- Granulated sugar (optional)
- Cinnamon (optional)
Topping Ideas (Get Creative!):
- Cinnamon Sugar with fresh lemon
- Nutella and sliced bananas
- Peanut butter and melted chocolate
- Melted butter and honey or jam
- Caramel spread with crushed walnuts
- Strawberry jam or cream cheese
- Maple butter or garlic butter and cheese
- Whipped cream or simple icing
Directions
- Activate the Yeast: In a large bowl, combine the warm water, yeast, and a pinch of sugar. Let the mixture sit for about 5 minutes, until it becomes foamy.
- Make the Dough: Add the milk, granulated sugar, salt, vanilla, eggs, and vegetable oil to the yeast mixture. Mix well. Gradually add the all-purpose flour, mixing until a soft dough forms.
- Knead and Rise: Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes until it is smooth, firm, and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 30-40 minutes, or until it has doubled in size.
- Punch Down and Shape: Gently punch down the dough. Pinch off small pieces (about the size of a golf ball) and roll them into oval shapes. Cover with a cloth and set aside.
- Heat the Oil: Fill a deep fryer or large pot with about 4 inches of vegetable oil. Heat the oil to 385°F (195°C). A wok also works great for this!
- Fry the Pastries: Stretch each dough oval into a long, thin, “beaver tail” shape. Fry one or two at a time in the hot oil, turning once, until golden brown on both sides. This should take about 1-2 minutes per side.
- Drain and Top: Use tongs to remove the pastries from the oil and place them on paper towels to drain excess oil. While still warm, toss them in a large bowl of granulated sugar, with or without cinnamon, to coat. Shake off the excess.
- Serve and Enjoy: Serve your fresh, warm Elephant Ears with your favorite toppings. They are delicious plain, but a little cinnamon sugar goes a long way!
The Author:
Pioneerthinking.com: Ingredients for a Simple Life. Insights from a seasoned professional rooted in country living, with 28 years of horticulture expertise and over two decades of practical experience in homesteading, natural beauty, natural health, cooking and creative living.
Photos. Pioneerthinking.com
