Lu-Ann Simon May 24, 2026

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Sourdough Elephant Ears

Name: Sourdough Elephant Ears
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 300 g All Purpose Flour; 100 g Whole Milk (Warm); 25 g Butter (Melted); 50 g Sugar; 100 g Sourdough Starter (or sourdough discard); 2 g Salt; 7 g Dried Yeast (optional); 100 g Sugar; 5 g Cinnamon (Ground); 2 g Salt (a pinch!)

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Sourdough Elephant Ears are a delightful treat that brings the warmth of home baking to your kitchen. These crispy, sugary pastries, with their soft centers and sweet, cinnamon-sugar coating, make for an irresistible snack or dessert. Perfect for enjoying with a cup of tea or coffee, they’re also a wonderful treat to share with loved ones, whether at a family gathering or a cozy weekend brunch. You may also find One Hour Sourdough Discard Burger Buns useful.

What Makes Sourdough Elephant Ears Special

Sourdough Elephant Ears are not only delicious but also showcase the unique flavor and texture that comes from using sourdough starter. This recipe is an excellent way to use sourdough discard, yielding delightfully airy and crispy elephant ears. Here are a few reasons you’ll love this sweet treat:

Beautifully crispy on the outside and soft on the inside.
A wonderful way to utilize leftover sourdough starter.
Simple ingredients that you may already have in your pantry.
An easy recipe that the whole family can enjoy making together.

Gather These Ingredients

The ingredients needed for Sourdough Elephant Ears come together beautifully to create a sweet and satisfying treat. It’s essential to have a great balance of flavors and textures, making this recipe a must-try. You’ll need:

300 g All Purpose Flour
100 g Whole Milk (Warm)
25 g Butter (Melted)
50 g Sugar
100 g Sourdough Starter (or sourdough discard)
2 g Salt
7 g Dried Yeast (optional)
100 g Sugar
5 g Cinnamon (Ground)
2 g Salt (a pinch!)

These ingredients work in harmony to create a delectable pastry, perfect for anyone who loves baking.

Step by Step

Making Sourdough Elephant Ears is a delightful process that fills your kitchen with mouthwatering aromas. Follow these easy steps to create your own at home:

In a large bowl, combine warm milk, melted butter, and sugar, stirring until the sugar completely dissolves.
If you’re using dried yeast, add it now and allow it to dissolve and foam for a few minutes.
Next, stir in the flour, salt, and sourdough starter until you achieve a dry, shaggy dough.
Use your hands to bring the dough together, picking up any dry bits of flour. If it feels too dry, add a splash of more milk.
Tip the dough out onto a counter and knead it until it’s soft and supple, about 5 to 10 minutes—this can also be done in a stand mixer if you prefer.
Place the kneaded dough into a greased bowl and cover it with plastic wrap. Allow it to rise; if using commercial yeast with sourdough discard, this should take 1 to 2 hours in a warm spot. If only using sourdough starter, rising could take between 4 to 8 hours. The dough doesn’t need to double, just become puffy and rise by at least 50%.
Once risen, divide the dough into equal pieces, shaping them into rough balls and letting them rest for about 10 to 15 minutes.
In a large pot, heat your chosen oil to around 170°C (340°F).
While the oil heats, roll the dough balls into “elephant ear” shapes.
In a bowl, mix together cinnamon, sugar, and a pinch of salt, keeping it ready for later.
When the oil is at the correct temperature, gently place one or two pieces of dough in the pot at a time, depending on the size of your pot. Fry until golden brown, rotating them once or twice.
Carefully remove them from the hot oil and immediately dip them into the cinnamon sugar mixture.
Serve hot and enjoy their crispy, warm goodness!

Prep ~… Cook ~… Total ~… Servings ~… Kcal ~…

Plan Ahead

If you’re looking to enjoy Sourdough Elephant Ears on a busy day, preparing in advance is an excellent option. The dough can be made ahead of time and stored in the fridge overnight. Just allow it to come to room temperature and rise for a bit before shaping and frying. This way, you can have freshly made Elephant Ears at your convenience.

How to Store Leftovers

Leftover Sourdough Elephant Ears can be stored at room temperature for about two days. If you wish to keep them longer, consider freezing them. Simply place them in an airtight container, and they can last for up to a month. For reheating, pop them in a toaster oven or warm them in an air fryer to recapture their crispy texture, as these will be best enjoyed fresh.

Perfect Pairings

These delectable Sourdough Elephant Ears can be complemented with a variety of accompaniments. Here are some delightful pairings to consider:

A drizzle of simple icing sugar glaze for extra sweetness.
Whipped cream or whipped yogurt for a creamy contrast.
Fresh fruit like berries for a refreshing touch.
A scoop of vanilla ice cream for an indulgent dessert.
Pairing with tea or coffee enhances the overall experience.

Make It Your Own

There are countless variations to enhance your Sourdough Elephant Ears, allowing you to customize them according to your taste. Here are some ideas to make these treats your own:

Add chocolate chips or nuts into the dough before frying for a richer flavor.
Experiment with flavored sugars like vanilla or citrus zest mixed into the cinnamon sugar.
Incorporate extracts like almond or maple into the dough for different flavor profiles.
Try substituting half of the all-purpose flour with whole wheat flour for a heartier texture.
Would you prefer a savory touch? Skip the sugar and cinnamon, adding herbs and cheese instead.

Cook’s Notes and Secrets

To achieve perfect Sourdough Elephant Ears, consider these pro tips:

Make sure your oil is at the right temperature for frying to ensure crispiness.
Space the dough pieces well in the pot to prevent them from sticking together.
Ensure proper resting time for the dough; this allows for better texture.
To check the oil temperature, use a thermometer for accuracy.
A light dusting of flour on your work surface can prevent sticking as you shape the dough.

Your Questions Answered

Here are some frequently asked questions about Sourdough Elephant Ears:

Can I use active dry yeast instead of fresh?
Yes, active dry yeast can be used in place of fresh yeast; just make sure to let it dissolve in warm liquid first.
What can I do with unused sourdough starter?
This is a great recipe to use for your leftover sourdough starter, ensuring nothing goes to waste. You can also try making sourdough berry cobbler for another delicious use.
How do I prevent the dough from sticking?
Lightly flour your work surface as you shape the dough to prevent it from sticking and make handling easier.
Can I add other spices?
Certainly! Feel free to introduce nutmeg or cardamom for a spiced version of these delightfully sweet Elephant Ears.
Is it possible to bake these instead of frying?
While frying gives the best texture, you can bake them at a high temperature for a healthier option though they won’t have the same crispy finish.

Final Thoughts

Sourdough Elephant Ears are a delightful treat that combines the soulful flavors of homemade pastries with the unique tang of sourdough. Whether shared with loved ones or enjoyed on your own, you can feel the warmth and comfort in every bite. Don’t hesitate to try this recipe soon, and bring a touch of indulgence into your kitchen!

Sourdough Elephant Ears

Author: anastasia-rice
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delightful crispy pastries with a sweet cinnamon-sugar coating, perfect for a snack or dessert.

Instructions

In a large bowl, combine warm milk, melted butter, and sugar, stirring until the sugar completely dissolves.
If you’re using dried yeast, add it now and allow it to dissolve and foam for a few minutes.
Next, stir in the flour, salt, and sourdough starter until you achieve a dry, shaggy dough.
Use your hands to bring the dough together, picking up any dry bits of flour. If it feels too dry, add a splash of more milk.
Tip the dough out onto a counter and knead it until it’s soft and supple, about 5 to 10 minutes.
Place the kneaded dough into a greased bowl and cover it with plastic wrap. Allow it to rise for 1 to 2 hours if using commercial yeast, or 4 to 8 hours if only using sourdough starter.
Once risen, divide the dough into equal pieces, shaping them into rough balls and letting them rest for about 10 to 15 minutes.
In a large pot, heat your chosen oil to around 170°C (340°F).
While the oil heats, roll the dough balls into “elephant ear” shapes.
In a bowl, mix together cinnamon, sugar, and a pinch of salt, keeping it ready for later.
When the oil is at the correct temperature, gently place one or two pieces of dough in the pot. Fry until golden brown, rotating them once or twice.
Carefully remove them from the hot oil and immediately dip them into the cinnamon sugar mixture.
Serve hot and enjoy their crispy, warm goodness!