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In America, funnel cakes were originally associated with the Pennsylvania Dutch region. In Austria the equivalent is called Strauben and is made and served similarly. |
Ingredients:
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping
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Read about the history of Funnel Cakes |
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball.
Stir the ingredients until a small crust forms on the bottom of the pan. This shows that the mixture has cooked properly.
Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
Once all eggs have been added and mixture is smooth, put dough in a piping bag with a small tip.
You can put it in a plastic storage bag with the tip cut off.
Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
Funnel Cake Rings
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