Buttermilk Funnel Cakes
These crunchy doughnuts are like the fried dough you find at county fairs.
- Yield: Makes 2 pounds
Source: Martha Stewart Living, October 1998
- 2 quarts canola oil
- 2 extra-large eggs
- 2 cups nonfat buttermilk
- 2 tablespoons honey
- 2 teaspoons pure almond extract
- 1/4 cup orange-flower water
- 4 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup non-melting or confectioners' sugar
Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Line a baking pan with paper towels.
Meanwhile, whisk together the eggs, buttermilk, honey, almond extract, and orange-flower water in a medium bowl. In a large bowl, sift together the flour, salt, granulated sugar, baking soda, and baking powder. Make a well in the center, and pour in the egg mixture. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour.
Fit an 18-inch pastry bag with a #3 tip. Fill bag with one-sixth of the batter. Pipe long squiggles directly into the hot oil. Cook until the dough has risen to the surface and is golden brown on the bottom, about 1 minute. Turn over, and cook until completely golden, 1 minute more. Using a slotted spoon, remove from hot oil and transfer to lined pan. Repeat with the remaining batter.
When cool enough to handle, sift non-melting sugar over fried dough, and serve.