The “Funnel Cake”

Name: The "Funnel Cake"
Total time: 20 min
Yield: 10 buns
Ingredients: 300 g flour; 250 ml milk (or vegan alterative); 1 tbsp fine sugar; 2 eggs (or vegan alterative); 1 pinch salt; 1 vanilla pod; 1 tsp baking powder; 300 ml sunflower oil; 200 g fine sugar

10.02.202124.05.2024 1 min read

The month of February brings with it the Carnival festivities. It thereby reminds us of how much fun fair food is – a guilty pleasure. Let’s focus on a North American speciality today: the “Funnel Cake”!

The "Funnel Cake"

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
10 buns	20 minutes

Servings	Prep Time
10 buns	20 minutes

The "Funnel Cake"

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
10 buns	20 minutes

Servings	Prep Time
10 buns	20 minutes

Ingredients

For the dough

300 g flour
250 ml milk or vegan alterative
1 tbsp fine sugar
2 eggs or vegan alterative
1 pinch salt
1 vanilla pod
1 tsp baking powder

For cooking and finishing

300 ml sunflower oil
200 g fine sugar

Servings: buns

Units:

Instructions

Whisk together the flour, sugar, salt and baking powder.
Dig a well, add the milk and eggs and whisk until a smooth and homogeneous paste is obtained (the paste should not be too liquid).
Pour the sunflower oil into a high rimmed saucepan and leave to heat.
Place the dough in a piping bag and cut an opening of about ½ cm in diameter with a chisel.
Once the oil is very hot, let the dough flow, forming the shapes of your choice (spirals, abstract shapes, ...).
Remove the "Funnel Cake" from the oil when it has a golden, dark colour on both sides.
Place them on kitchen paper to absorb excess oil.
Dip in fine sugar and leave to cool.

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.