Best 2 Amish Funnel Cakes Recipes
Indulge in the delectable Amish Funnel Cakes, a culinary treasure passed down through generations in the heart of Amish Country. These golden-brown confections, made with a simple batter of flour, sugar, milk, and eggs, are expertly poured through a funnel into hot oil, creating a mesmerizing swirl of crispy edges and tender center. Experience the symphony of textures as you bite into the airy lightness of the cake, complemented by the delightful crunch of the caramelized sugar coating. Amish Funnel Cakes are a versatile delight, perfect for any occasion, whether it's a festive fair, a cozy family gathering, or a sweet treat to brighten your day. This comprehensive guide presents a collection of time-honored recipes, each with its unique twist on this classic dessert. From the traditional Amish Funnel Cake recipe that captures the essence of this beloved treat to creative variations like Pumpkin Funnel Cakes with warm autumnal flavors and decadent Chocolate Funnel Cakes for an indulgent chocolate fix, this article has something for every palate. As you embark on your culinary journey, discover the secrets behind the perfect funnel cake batter, the art of achieving that perfect golden-brown hue, and expert tips for creating irresistible toppings that elevate this simple dessert to an extraordinary experience.
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AMISH FUNNEL CAKES
From http://www.cooks.com/rec/doc/0,236,155183-233205,00.html You'll find funnel cakes at fairs and carnivals and Summer festivals, but none will compare with those that you make at home using this Pennsylvania Dutch recipe! The potato flakes give the funnel cakes an extra moist texture.
Provided by csbndc
Categories < 30 Mins
Time 26m
Yield 8 8-in. cakes, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
- In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
- In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
- Stir brown sugar into the sifted flour mixture until no streaks remain.
- Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
- Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
- You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
- When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
- Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
- Remove using a slotted spoon to paper towels to drain.
- Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
- Serve warm. Makes eight 8-in. cakes.
FAMOUS AMISH FUNNEL CAKES RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 6
Steps:
- Add milk and sugar to the beaten eggs. In separate bowl sift dry ingredients together. Add to egg mixture, beating until smooth. Heat oil to 375°F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.
Tips:
- Use fresh buttermilk for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Be sure to whisk the batter until it is smooth and free of lumps.
- Heat the oil to the correct temperature before adding the batter. If the oil is too hot, the funnel cakes will brown too quickly and be tough. If the oil is not hot enough, the funnel cakes will be greasy.
- Fry the funnel cakes in small batches so that they don't crowd the pan and cook evenly.
- Drain the funnel cakes on paper towels to remove any excess oil.
- Serve the funnel cakes immediately with your favorite toppings, such as powdered sugar, cinnamon sugar, or fruit.
Conclusion:
Amish funnel cakes are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With their crispy exterior and fluffy interior, these funnel cakes are sure to be a hit at your next party or gathering. So next time you're looking for a sweet and satisfying snack, give Amish funnel cakes a try. You won't be disappointed!
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