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Funnel Cake
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 10 (4-inch) cakes
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Software
- 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
Procedure
- 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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