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Funnel Cakes

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Funnel Cakes

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The county honest: Four-H, recent lemonade, and funnel muffins!

At a look

Prep
Total
Yield
About eight muffins

Ingredients

  • 6 cups vegetable oil or 6 cups shortening, for frying
  • 1 1/2 cups milk
  • 2 huge eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon floor cinnamon
  • 1/2 teaspoon salt
  • three/Four cup confectioners’ sugar

  • 42 oz. vegetable oil or 39 oz. shortening, for frying
  • 12 oz. milk
  • 2 huge eggs
  • eight 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 7/eight ounce granulated sugar
  • 1/2 teaspoon floor cinnamon
  • 1/2 teaspoon salt
  • three oz. confectioners’ sugar

  • 1191g vegetable oil or 1105g shortening, for frying
  • 340g milk
  • 2 huge eggs
  • 241g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 25g granulated sugar
  • 1/2 teaspoon floor cinnamon
  • 1/2 teaspoon salt
  • 85g confectioners’ sugar

Instructions

  1. Heat the oil to 375°F in a deep fryer, or a deep, heavy pan with facets no less than three” deep.
  2. In a big bowl, beat in combination the milk and eggs. Whisk in combination the flour, baking powder, 2 tablespoons sugar, cinnamon, and salt.
  3. Stir into the egg combination till clean. Pour 1 cup of batter into the dispenser.
  4. Start from the middle of the new oil and, in a swirling movement, pour batter in concentric and overlapping circles to make a 6″ or 7″ spherical.
  5. Fry cake on either side, till golden brown. Remove and drain on paper towels. Repeat with the rest batter. Sprinkle with confectioners’ sugar and serve heat.
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