Funnel Cakes
1 1/4 cup all-purpose flour
2 tbsp. sugar
1 tsp. baking soda
3/4 tsp. baking powder (I use aluminum-free Rumford)
1 egg
(freshly laid, of course!)
3/4 cup milk
oil for fryer
funnel*
2 tsp. powdered sugar
Combine dry ingredients; add egg & milk, beating until smooth.
Heat 1 inch oil to 375 degrees in a deep skillet** Hold funnel over center of skillet. Remove finger from funnel end to release batter into hot oil; move funnel in a slow circular motion to form a spiral, beginning at the center and moving outward. Fry 2 minutes or until golden brown, turning once.
Drain on paper towels. Sprinkle with powdered sugar.
Yield: about 6 servings
*I use a plastic squeeze bottle (the old-timey red or yellow ones that restaurants put ketchup or mustard in). Cut off the tip so that you can extrude more batter, don't cut off too much of the tip.
**I like to use a Fry Baby because it contains the batter into a nice, circular shape. These cook so quickly, what does it matter if you can only make one at a time?
Yeast Raised Donuts
1 cup sugar
1 cup butter
3 3/4 cup milk
1 package dry yeast
1/4 cup warm water
about 12 1/2 cup flour
1 tsp baking powder
3/4 tsp. baking soda
2 tsp. salt
oil for fryer
Place sugar, butter, & milk in a saucepan. Gently heat until butter is melted; cool to lukewarm. Proof yeast in warm water and add to lukewarm milk mixture. Beat in enough pre-measured flour to make a pancake-like batter (about 7 cups). Let the batter rise until doubled in bulk & spongy (about 1 hour in a warm place).
Meanwhile, mix baking powder, soda, & salt with 1/2 cup of the remaining flour and add to the risen sponge batter. Beat thoroughly. Add remaining flour to make a softly firm dough (about 5 cups). Knead thoroughly in bowl. Chill dough for ease in handling. The dough is now ready to use. It may be immediately rolled, cut into donuts, set to rise in a warm place until doubled, cooked in deep fat, and glazed. Or it may be rolled, cut, and frozen before rising for cooking later.
To make donuts: Roll about 1/2-inch thick, cut**, place on lightly floured surface and let rise in warm place until doubled in bulk. Gently lift with spatula and lower into deep hot fat. Turn to brown on both sides. Drain on paper towels and glaze.
**My grandmother had a donut cutter. I just use a biscuit cutter and poke a hole through the center with my finger and shape the dough.
Glaze:
1 box confectioners sugar
2 tbsp. melted butter
1 tsp. vanilla or 1/2 tsp cinnamon
about 1/2 cup water or milk to make a thin glaze
Mix all ingredients. Using a fork or tongs, dip the warm donuts into the glaze mixture. Drain on wire rack or waxed paper.
Makes about 6 dozen.
1 1/4 cup all-purpose flour
2 tbsp. sugar
1 tsp. baking soda
3/4 tsp. baking powder (I use aluminum-free Rumford)
1 egg
3/4 cup milk
oil for fryer
funnel*
2 tsp. powdered sugar
Combine dry ingredients; add egg & milk, beating until smooth.
Heat 1 inch oil to 375 degrees in a deep skillet** Hold funnel over center of skillet. Remove finger from funnel end to release batter into hot oil; move funnel in a slow circular motion to form a spiral, beginning at the center and moving outward. Fry 2 minutes or until golden brown, turning once.
Drain on paper towels. Sprinkle with powdered sugar.
Yield: about 6 servings
*I use a plastic squeeze bottle (the old-timey red or yellow ones that restaurants put ketchup or mustard in). Cut off the tip so that you can extrude more batter, don't cut off too much of the tip.
**I like to use a Fry Baby because it contains the batter into a nice, circular shape. These cook so quickly, what does it matter if you can only make one at a time?
Yeast Raised Donuts
1 cup sugar
1 cup butter
3 3/4 cup milk
1 package dry yeast
1/4 cup warm water
about 12 1/2 cup flour
1 tsp baking powder
3/4 tsp. baking soda
2 tsp. salt
oil for fryer
Place sugar, butter, & milk in a saucepan. Gently heat until butter is melted; cool to lukewarm. Proof yeast in warm water and add to lukewarm milk mixture. Beat in enough pre-measured flour to make a pancake-like batter (about 7 cups). Let the batter rise until doubled in bulk & spongy (about 1 hour in a warm place).
Meanwhile, mix baking powder, soda, & salt with 1/2 cup of the remaining flour and add to the risen sponge batter. Beat thoroughly. Add remaining flour to make a softly firm dough (about 5 cups). Knead thoroughly in bowl. Chill dough for ease in handling. The dough is now ready to use. It may be immediately rolled, cut into donuts, set to rise in a warm place until doubled, cooked in deep fat, and glazed. Or it may be rolled, cut, and frozen before rising for cooking later.
To make donuts: Roll about 1/2-inch thick, cut**, place on lightly floured surface and let rise in warm place until doubled in bulk. Gently lift with spatula and lower into deep hot fat. Turn to brown on both sides. Drain on paper towels and glaze.
**My grandmother had a donut cutter. I just use a biscuit cutter and poke a hole through the center with my finger and shape the dough.
Glaze:
1 box confectioners sugar
2 tbsp. melted butter
1 tsp. vanilla or 1/2 tsp cinnamon
about 1/2 cup water or milk to make a thin glaze
Mix all ingredients. Using a fork or tongs, dip the warm donuts into the glaze mixture. Drain on wire rack or waxed paper.
Makes about 6 dozen.
