DUTCH FUNNEL CAKE
Our youth group used to make these at fund raising yard sales. I am posting this recipe for family groups and one for large groups. Just like you get at the fair!
Provided by Dawnab
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, add milk and beat again.
- Sift dry ingredients into a large bowl.
- add egg mixture and beat until smooth.
- Heat oil to 400 degrees.
- Pour 1/2 cup of batter into a funnel.
- let batter drizzle into hot oil starting at the center and expanding in a circular motion, criss-crossing with the last bit of batter.
- brown on both sides.
- drain on paper towels.
- sprinkle with powdered sugar.
Nutrition Facts : Calories 220.3, Fat 3.1, SaturatedFat 1.4, Cholesterol 52.2, Sodium 202, Carbohydrate 40.3, Fiber 1.1, Sugar 6.4, Protein 7.2
PHILLY DUTCH-STYLE FUNNEL CAKES
Provided by Dave Lieberman
Categories dessert
Time 22m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.
- Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.
- Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains.
DUTCH FUNNEL CAKE FOR A GROUP
Our youth group used to make these at fairs for fundraisers, this batch will make about 25 funnel cakes
Provided by Dawnab
Categories Dessert
Time 1h10m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, add milk and vanilla and beat again.
- Sift dry ingredients into a large bowl.
- add egg mixture and beat until smooth.
- Heat oil to 400 degree.
- Pour 1/2 cup of batter into a funnel.
- let butter drizzle into hot oil starting at the center and expanding in a circular motion, crosscrossing with the last bit of batter.
- brown on both sides.
- drain on paper towels.
- sprinkle with powdwered sugar.
Nutrition Facts : Calories 176.6, Fat 3, SaturatedFat 1.3, Cholesterol 56.2, Sodium 359.3, Carbohydrate 29.8, Fiber 1, Sugar 0.3, Protein 6.5
HOMEMADE FUNNEL CAKES
Bring the carnival home with this classic fair dessert. Fried dough is crisp and golden brown on the outside and soft and cakey on the inside. Covered in a shower of confectioners' sugar and sprinkle of cinnamon, it's the perfect fun dessert for a casual get-together.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 large funnel cakes
Number Of Ingredients 11
Steps:
- For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels.
- Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.
- Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.
- When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes. Remove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.
- For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm.
PENNSYLVANIA DUTCH FUNNEL CAKES RECIPE - (4.3/5)
Provided by carolync
Number Of Ingredients 7
Steps:
- Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk. Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side. Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.
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