New This Month

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


  1. 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.

  2. 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.

  3. 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.

  4. When cool enough to handle, sift non-melting sugar over fried dough, and serve.

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