Churro Funnel Cakes
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  • 4 cups vegetable or canola oil for frying
  • 11 cup water
  • 1½ cup butter
  • 11 teaspoon vanilla extract
  • 1¼ teaspoon salt
  • 11 cup all-purpose flour
  • 13 eggs
  • 11 cup sugar
  • 11 teaspoon ground cinnamon
  • 12 cups whipped cream
  • 1½ cup caramel sauceHeat the oil in a large pot to between 350 and 375 degrees.
  • 1 Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon. Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated. Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
  • 1 Working one at a time, pipe the dough directly into the hot oil in a spiral motion, pinching the dough off once the desired size has been reached.
  • 1 Cook until dough puffs and turns golden brown, turning halfway through so both sides evenly cook. This should just take 2 to 4 minutes total. Carefully remove from oil and place on a paper towel-covered plate to drain for 30-60 seconds.
  • 1 Put the cinnamon and sugar into a shallow dish. Dip the cooked funnel cakes into the cinnamon/sugar mixture and coat both sides. Shake off excess.
  • 1 Serve immediately topping each one with whipped cream and drizzled with caramel sauce.



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