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Course: Sweets
Keyword: Dessert, Fall, Fried, Funnel Cake, Summer

Funnel Cake

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 10 (4-inch) cakes
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  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/8 teaspoon kosher salt
  • 1 cup flour
  • 4 large eggs
  • 2 large egg whites
  • Vegetable oil, for frying
  • Powdered sugar, for topping

Specialized Hardware

  • Dutch oven
  • Candy/fry thermometer
  • Spider strainer
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 10 (4-inch) cakes


  • Place the water, butter, sugar, and salt into a 3-quart saucier set over high heat and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 2 minutes.
  • Transfer the mixture to the bowl of a stand mixer and let cool for 5 minutes. With mixer on the lowest speed, add the eggs, one at a time, making sure the first egg is completely incorporated before adding another. Once all eggs and whites have been added, the mixture should be smooth. Transfer to a 1-gallon ziptop bag fitted with a #12 piping tip.
  • Heat 1 inch of oil in a Dutch oven fitted with a deep-fry thermometer to 375ºF.
  • Pipe dough into the oil, making a free-form lattice pattern, approximately 4 inches in diameter. Cook until golden brown, flipping once, about 3 minutes per side. Using a spider, remove the cakes to a wire rack set over a paper towel-lined half-sheet pan and sprinkle with powdered sugar. Continue until all of the batter is used. Allow to cool slightly before serving.
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