| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 55 min |
| Yield: | 4 to 5 funnel cakes |
Ingredients
- 1/3 cup Irish cream liquor, preferably Baileys
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 cups canola oil
- Granulated sugar, for sprinkling
- 1/4 cup Irish cream liqueur, preferably Baileys
- 1 cup confectioners’ sugar
Instructions
- Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners’ sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours.
- Make the glaze: In a small bowl, whisk the Irish cream and confectioners’ sugar together until smooth. Set aside until ready to serve.
- Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand.
- Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes.
- Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 1976 |
| Total Fat | 181 g |
| Saturated Fat | 16 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 45 g |
| Protein | 9 g |
| Cholesterol | 89 mg |
| Sodium | 516 mg |
Reviews
How long will the batter keep in the fridge?
Did not use cocoa. Was excellent.