Pennsylvania Dutch Funnel Cake – a delicious recipe with egg, milk, flour, sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat milk with egg.
2
Blend dry ingredients and gradually add the milk mixture, beating constantly, until batter is smooth. Holding your finger over bottom of a funnel having a 3/8 to 1/2-inch hole, fill funnel with batter.
3
Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat heated to 375u00b0, using circular movement from center outward to form a spiral cake about 3-inches in diameter. Immediately replace finger on bottom of funnel and then form other cakes (as many as will float uncrowded, 2 to 2 1/2 dozen cakes). Fry until cakes are puffy and golden brown, turning once.
4
Remove cakes with a slotted spoon to absorbent paper to drain.
5
Sift confectioners sugar lightly over cakes and drizzle with molasses and serve at once.
363
kcal
Calories
4
g
Fat
67
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 egg, beaten, 2/3 c. milk, 1 1/4 c. flour, 2 Tbsp. sugar, and more.
Yes, Pennsylvania Dutch Funnel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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