Oreilles De Cochon - Pigs Ear Doughnut

12 servings Prep: 20 m Cook: 30 m Total: 50 m Advanced
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Oreilles De Cochon - Pigs Ear Doughnut
A special treat in Acadiana is crisp, sugary and light oreilles de cochon - traditional Cajun fried dough twisted into the shape of a pig’s ear, then dipped in sweet cane syrup. These delicate pastries require patience (one at a time!) but deliver an unforgettable combination of paper-thin crunch and candy-like sweetness.

Ingredients

12 servings
  • 1 cup flour
  • 1/4 tsp salt
  • 1 (12 oz) can syrup - cane, corn or sugar
  • Shortening for deep frying

Step-by-Step Instructions

  1. In large glass bowl, sift flour and salt together. Add sufficient water to make stiff dough, approximately 1/4 cup. Divide the dough into about 12 portions, about the size of a walnut.
  2. On a floured board, roll out one portion until it is paper thin. Drop into hot deep fat (350°F), giving a swift twist to the center of each with a long handled fork as soon as it hits the grease. This forms the ear. Cook until a very light brown, about 30-45 seconds. Cook portion one after the other, do not try to cook more than one at a time.
  3. In a large flat pot, boil syrup until it reaches soft ball stage (235-240°F), where a few drops form a soft ball when dropped in cold water. Dip each ear into this hot syrup and place around a large platter to cool.

Common Problems and Solutions

Q: Why does my dough tear when I roll it paper-thin?

A: The dough may be too dry. Add water a teaspoon at a time until you achieve a stiff but pliable dough that can stretch thin without breaking. Let the dough rest for 5-10 minutes before rolling to relax the gluten.

Q: How do I know when the syrup has reached soft ball stage?

A: Use a candy thermometer for 235-240°F, or test by dropping a small amount into cold water - it should form a soft, pliable ball that flattens when removed. If it dissolves, keep cooking; if it's hard, you've gone too far.

Q: Why are my oreilles tough instead of crispy?

A: The dough may be too thick, or the oil temperature may be too low. Roll the dough until it's translucent and nearly see-through, and maintain oil temperature at 350°F. They should cook very quickly, just 30-45 seconds.

Tips and Techniques

Work quickly when twisting the dough in the hot oil - the signature ear shape forms in the first few seconds. Keep the rolled portions covered with a damp towel while working to prevent drying. These are best enjoyed the day they’re made, as they lose their delicate crispness over time.

Ingredient Substitutions

  • cane syrup: light corn syrup or a mix of corn syrup and molasses
  • shortening for frying: peanut oil or vegetable oil

Equipment Needed

  • Heavy pot or deep fryer for frying
  • Candy thermometer (for both oil and syrup temperature)
  • Rolling pin
  • Long-handled fork for twisting
  • Large flat pot for boiling syrup
  • Large platter for cooling

Historical Context

This traditional Cajun pastry is closely related to French beignets and croquignoles, reflecting Acadian adaptations of French fried dough traditions. The candy-like syrup coating makes them especially popular during Mardi Gras celebrations.