Dessertsbonappetit
Glazed Funnel Cake With Fruit Confetti
Obsess over festival funnel cakes? This at-home version featuring a buttermilk-ginger glaze and freeze-dried fruit is for your backyard Juneteenth celebration.
👥 8 Servings👤 Nicole A. Taylor📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Place ¼ cup freeze-dried blueberries in a resealable plastic bag and finely crush with a rolling pin. Transfer to a small bowl; set blueberry powder aside for serving.
2
Sift 2 cups (220 g) powdered sugar and 1 tsp. ground ginger into a large glass or ceramic bowl. Add ½ cup buttermilk and pinch of kosher salt and whisk until very smooth and shiny. Set glaze aside.
(220 g) powdered sugar; plus more for dusting (optional)2 cups. ground ginger1 tsp(250 g) all-purpose flour2 cups
3
Whisk 2 cups (250 g) all-purpose flour, 2 Tbsp. dark brown sugar, 2½ tsp. baking powder, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl to combine. Whisk 2 large eggs, 1 cup whole milk, and 1 tsp. vanilla extract in another medium bowl until combined and smooth. Make a well in center of dry ingredients and pour egg mixture into well. Whisk, gradually adding dry ingredients to egg mixture, until just combined and no lumps remain (it should be the consistency of pancake batter).
(220 g) powdered sugar; plus more for dusting (optional)2 cups(250 g) all-purpose flour2 cups. dark brown sugar2 Tbsp½ tsp. baking powder2large eggs2whole milk1 cup. vanilla extract1 tsp
4
Fit a large Dutch oven or other heavy pot with thermometer; pour in vegetable oil to come about 1½" up sides (about 8 cups) and heat over medium-high until thermometer registers 375° Pour about ½ cup batter into funnel. Hold funnel over pot and release batter into oil, moving funnel in a spiral pattern to create about a 6"-diameter cake, then crisscross batter over itself. (If using a squeeze bottle, squeeze ½ cup batter into the oil in a spiral pattern to create about a 6"-diameter cake, then crisscross batter over itself.) Fry funnel cake until golden brown underneath, 2–⏱️ 3 minutes. Using a spider or tongs, turn over and fry until golden brown on the other side, 2–⏱️ 3 minutes. Transfer funnel cake to a wire rack set inside a rimmed baking sheet and let drain. Repeat with remaining batter.
(220 g) powdered sugar; plus more for dusting (optional)2 cups(250 g) all-purpose flour2 cupsVegetable oil (for frying; about 8 cups)
5
Working one at a time, gently dunk warm funnel cakes in reserved glaze with your hand for a few seconds, then sprinkle with reserved blueberry powder. Dust with powdered sugar if desired.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...