Home Sweet Home Bakealong 13: Funnel Cakes
13/100
I’ll be honest, I’m not likely to make these again. It’s not that they’re not nice, it’s not that they’re difficult. They’re just…not…cake? I did find myself picking bits off them more than expected but in general if I’m going to eat some fresh deep fried dough I want to be at a cold seaside or somewhere that seems to merit it. Otherwise I’d rather save my deep frying for fish and chips. However, I shouldn’t put you off just because I prefer my unhealthy treats to me more cake-based. These came out surprisingly light and non-greasy so if you don’t mind smelly of batter for an evening then fill your boots. I made 1/4 of the recipe but the amount listed below should make 8-12.
The american equivalent of fairground doughnuts
Actually. I wonder if these would work in one of those Actifry things? Anyone tried doughnuts in them?
Funnel Cakes
from Home Sweet Home by The Hummingbird Bakery
120g butter
1tbsp caster sugar
250ml water
pinch of salt if using unsalted butter
170g plain flour
4 large eggs
2 large egg whites
approx 300 ml sunflower oil for frying
icing sugar for dusting
You make these a lot like choux pastry by creating a dough which is then loosened with eggs and piped into the oil
Join Beckie and me in our Epic 200 part bakealong. Next week it’s Chilli Cumin Cornbread.
I’m also adding this to Cook Blog Share
