Funnel Cakes Recipe | King Arthur Baking

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Funnel Cakes Pj Hamel 10 Reviews 4.7 out of 5 stars

The county fair: 4-H, fresh lemonade, and funnel cakes!

Prep 30 mins Total 35 mins Yield About 8 cakes Print Share

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Ingredients

• 6 cups (1191g) vegetable oil or 6 cups (1105g) vegetable shortening, for frying
• 1 1/2 cups (340g) milk
• 2 large eggs
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon table salt
• 3/4 cup (85g) confectioners' sugar

Instructions

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1. Heat the oil to 375°F in a deep fryer, or a deep, heavy pan with sides at least 3" deep.

2. In a large bowl, beat together the milk and eggs. Whisk together the flour, baking powder, 2 tablespoons sugar, cinnamon, and salt.

3. Stir into the egg mixture until smooth. Pour 1 cup of batter into the dispenser.

4. Start from the center of the hot oil and, in a swirling motion, pour batter in concentric and overlapping circles to make a 6" or 7" round.

5. Fry cake on both sides, until golden brown. Remove and drain on paper towels. Repeat with the remaining batter. Sprinkle with confectioners' sugar and serve warm.

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