Spiral Doughnuts (Funnel Cakes)
They are very popular in America, especially served on the street at festivals and carnivals, but I don't know their exact origin - they can be found in many cuisines around the world under different names and forms, but the base is the same: choux pastry dough fried in hot oil. Although they are fried in oil, they don't absorb much grease and in the end you get a fluffy doughnut that can be served with powdered sugar, jam, vanilla cream or even ice cream. You can give them any shape you want - play with the dough as inspiration strikes, you can even make fun shapes for kids.
Ingredients
120 ml milk
100 ml water
125g butter
a pinch of salt
1 tablespoon sugar
150g flour
4 small eggs (3 if large)
powdered sugar and cinnamon for decorating
How to prepare spiral doughnuts (funnel cakes)
- Put the milk, water, butter, salt and sugar in a pot to boil. When the butter has melted and the milk is boiling, add all the flour at once and stir quickly until the dough pulls away from the pot and forms a ball.
- Let the dough cool for 5 minutes, then incorporate the eggs one at a time, mixing well after each one.
- Put the dough in a piping bag (if you don't have one, use a plastic bag with a corner cut off). I discovered a great method to fill piping bags without making a mess all over the kitchen and without needing 3 hands (see photos): put the piping bag in a tall glass, fold the edges over the glass and use a spoon to fill the bag.
- Heat the oil and when it's very hot, start making spirals with the piping bag directly into the oil, starting from the center and swirling around until you reach the desired doughnut diameter.
- When golden brown, remove them onto a paper towel to drain the grease.
- I served them dusted with vanilla sugar and cinnamon.
Milk with butter and sugar boiling
Choux dough with eggs
Piping bag ready to be filled
Piping bag filled with dough
Form the spiral and fry
Spiral Doughnuts (Funnel Cakes)
