This Guide Teaches You How To Make Perfectly Delicious Funnel Cake Baking Recipe 

By simply deep frying batter, you can create a delicious and warm dessert that's going to stay with you for a long time. That’s right, we’re talking about funnel cakes. All you need to do is mix in the wet and dry ingredients, pipe into hot oil and fry it, and then add toppings of your choice. And it's ready to enjoy. Before you start cooking, make sure you have all the ingredients measured out and ready in front of you. This way, all you have to do later is mix it in.

Also, in terms of the toppings, there’s a variety of different options and combinations you can choose from. One option is to go with fresh fruit, like sliced apples, bananas or strawberries. Another topping is a scoop or two of vanilla ice cream or any other flavor, or a dollop of whipped cream. Sauces can include chocolate sauce, any nut butter like peanut butter or almond butter, and jam or fruit compote like mixed fruit or cherry. You can also add chopped nuts on top, marshmallows, chocolate or rainbow sprinkles, or other decorations. Or you can simply top with a sprinkle of confectioners' sugar or cinnamon powder. Or you can add any combination of toppings. Essentially, it's up to you and how creative you want to get. So make a plan or go with the flow, and top your funnel cake however you like. Or, if you are planning to serve funnel cakes at a party, you can also serve them plain and create a topping station, providing a variety of topping options. Guests can choose what toppings they want for themselves. Not only does it make things easier for you and more customised for your guests, it's also a fun interactive element to have at a party.

So simply follow this detailed guide, pay attention to the measurements and the finer details, and you're going to have some delicious funnel cakes on your hands.

Ingredients:

• vegetable oil for frying
• 313 gm all-purpose flour (spooned & leveled)
• 1 and 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 50 gm packed light brown sugar
• 1 teaspoon pure vanilla extract
• 360 ml whole milk

Directions:

Pour oil in a pan or kadhai and heat over medium heat. While it heats, prepare the batter.

In a bowl, add the flour, baking powder, salt and cinnamon and mix well. Set aside.

In another bowl, add the eggs, brown sugar, vanilla and milk. Mix well.

Slowly pour the wet ingredients into the dry ingredients, mixing continuously as you do. Once the first batch of wet ingredients has been fully absorbed, then add more, mixing again the entire time. No lumps should remain.

Place a wire rack over a baking sheet. Set aside.

Pour batter into the oil using a funnel. As you do, make a large swirl and spiral inward, making sure the lines are all connected. You can decide how big or small you want the cakes to be. If you use a lot of batter, it will result in one or two large cakes. If you want, you can also make small or mini cakes that will cook faster. It is absolutely fine if your cakes do not look neat or pretty. Fry until the batter is golden brown, then turn over and let it cook on the other side. Once cooked evenly on both sides, remove from the pan, let the excess oil fall back in the pan, and place on the wire rack to cool. Repeat the process until all the batter has been cooked in this way.

Transfer the funnel cakes to a tray or put one on each serving plate.

Serve while the cakes are still warm, with any toppings of your choice.

Notes, tips and tricks:

The amount of oil you pour into your pan really depends on the size of the pan or kadhai you're using to cook the cakes. Basically, the pot should be ⅓ full with oil. Also, do not throw away the oil once you're done making the funnel cakes. Let it cool, then transfer to an empty container, and use it to fry other items or simply use it to make pooris, spread over rotis, or anywhere else you can think of.