Using the right ingredients, such as active dry yeast, is critical for achieving the perfect elephant ears. The yeast activation takes about 10 minutes, which is essential for proper rising and texture.
Resting the dough for 30 minutes is crucial as it allows the gluten to relax, ensuring that the final product achieves the right texture when cooked, leading to perfectly shaped elephant ears.
Heat the oil sufficiently before frying; a deep pan is recommended to avoid a greasy mess. The oil should be hot enough to create a crispy exterior, while cooking evenly throughout.
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