Preheat the oven to 375 degrees F. Mix the cinnamon and sugar together, then spread it evenly on a sheet of foil or wax paper. Take one bun and lay it on the sugar/cinnamon mixture.

In a small bowl, whisk 1/2 cup all-purpose flour, 1/2 cup bread flour and salt. Then add melted butter and 1/4 cup cold water. Form a dough, then use your hand to compress the mixture into a ball ...

About 4-inch depth should be plenty. Heat the oil over medium-high heat until it reaches 375 degrees. While the oil is heating, combine the sugar and cinnamon in a pie dish.

Now, use a rolling pin to roll each bun out, turning often so the dough absorbs as much sugar and cinnamon as possible. You want about a 6- to 8-inch circle.

Ina Garten says that adding some salt to the sugar makes a difference in taste. Other cooks add dry ingredients like cinnamon, cocoa or chopped nuts for a filling.

The family estimates it goes through 500 pounds of flour and 150 pounds of sugar during Fair week, though they don’t keep track of how many elephant ears they sell.

Sometimes fried pancake batter or fried cake batter. Usually an elephant ear comes with cinnamon sugar and butter on it and a funnel cake just comes with powdered sugar," he said.

Roll up like a jelly-roll. Cut into 1-inch slices. Put the 1 cup sugar mixed with 1-1/2 teaspoons cinnamon on a large piece of wax paper or in an 8-inch square cake pan.

Sprinkle with 3 tablespoons sugar and cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into a roll to seal. Cut into 4 equal pieces with a knife.