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Glazed Root Beer Funnel Cake...


Some of my favorite memories as a kid are of the class trips my friends and I took to Six Flags Great America. In middle school, our teachers would reward us for a year of hard work by taking our entire class to the amusement park. My younger-year memories are littered with tilt-a-whirls, topspins and swing rides. Our entire school year existed only for the day this day... to be able to wait in line for hours just to lose your stomach on a 45 second ride, to hold hands with a boy for the first time ever and to get sick from eating copious amounts of funnel cakes.

So out of respect for my amusement park nostalgia {well, I suppose getting sick from eating a ridiculous amount of funnel cakes isn't the most precious of memories...}, I found this amazing recipe for Root Beer Funnel Cakes from sweetapolita...




Glazed Root Beer Funnel Cakes with Fresh Blueberries
*Root Beer Funnel Cake recipe by Judith Fertig from the book Heartland: The Cookbook
*I have added the weight measurements and a few tips at the bottom of the recipe.

Ingredients
  • Vegetable oil, for frying
  • 1 1/2 cups (188 grams/6.5 ounces) unbleached all-purpose flour
  • 1/4 teaspoon (2 grams) salt
  • 3/4 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (2 grams) cream of tartar
  • 2 tablespoons (30 grams/1 ounce) granulated sugar
  • 1 large egg
  • 1 cup (236 mL) root beer
For the Root Beer Glaze
  • 1/2 cup (63 grams) confectioners’ sugar, plus more for dusting
  • 1/4 teaspoon (1.25 mL) root beer extract (such as root beer flavor extract – 8 fl oz)
  • 1 tablespoon (15 mL) half-and-half or whole milk
  • Fresh berries of your choice, for garnish
Preparation

In a large, deep skillet, pour in enough vegetable oil to reach 1 inch. Heat to 375°F over medium-high heat.Meanwhile, mix the flour, salt, baking soda, cream of tartar, and sugar in a large bowl. Whisk the egg and root beer together in a cup, then whisk this mixture into the dry ingredients until smooth.When the oil has reached the correct temperature, hold your finger over the bottom of a large kitchen funnel with a 1/2-inch diameter spout and pour ¾ cup batter into the funnel. Hold the funnel over the center of the skillet, remove your finger, and with a circular motion starting from a center point, let the batter create either a tight or freeform spiral in the hot oil. Fry until the funnel cake is light brown on one side, then carefully flip with a pancake turner and fry on the other side until golden brown. Remove with a slotted spoon and drain on paper towels. Let the oil come back to the correct temperature and repeat the process with the remaining batter.
Glaze the funnel cakes:

Whisk the confectioners’ sugar, root beer extract, and half-and-half together in a small bowl. Drizzle over each funnel cake, then dust with more confectioners’ sugar and garnish with fresh berries.

Bakers Notes:

1. I didn’t have a large kitchen funnel, so I used a large pastry bag and a 1/2″ piping tip. The batter is very runny, like pancake batter, so you have to act quickly. I placed the piping bag into tall glass very close to my pan, and folded the cuff of the bag over the rim of the glass. I measured 3/4 cup of batter, then poured it into the piping back, then quickly poured into the oil, in the same circular motion as described in recipe.
2. Since you are making one cake at a time, it’s definitely not ideal to make for more than just a few people.
3. I used a candy thermometer to ensure the temperature of 375°F.
{recipe/photos via sweetapolita}

enjoy...

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