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Ingredients:
- 1 quart vegetable oil for frying1
- 2 and 1/2 cups (312g) all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- optional for flavor: 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (360ml) whole milk
SPECIAL EQUIPMENT
- Large, heavy bottomed pot or Dutch oven
- High-heat thermometer (I own this oneand this one-- love both)
- Funnel, liquid measuring cup, or the pouring options listed in the post
Directions:
- Pour oil into the pot set over medium heat. Heat to 375°F (191°C). I usually prepare the batter (next step) as the oil is heating.
- Whisk the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside. In a medium bowl, whisk the eggs, brown sugar, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
- Place a wire rack over a baking sheet. This is where the cakes can cool immediately after frying.
- If using a funnel, cover the bottom of the spout with your finger as you pour the batter in. Measure about 1/3 cup of batter and pour into the hot oil, making one large swirl and making sure to connect some of the swirl layers. It doesn't have to be pretty, it doesn't have to be perfect! Fry until golden brown, about 1-2 minutes on each side. Carefully remove with a metal spatula or metal slotted spoon and place onto the wire rack to slightly cool. Repeat with remaining batter, then turn off heat.2
- Serve the funnel cakes while they're still a little warm. Top with favorites like confectioners' sugar, whipped cream, chocolate syrup, caramel, or sprinkles. Cakes are best enjoyed the same day, though they keep in the refrigerator for a couple extra days.
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