Funnel Cake In Spanish: Two Delicious Recipes To Try

Funnel Cake In Spanish: Two Delicious Recipes To Try

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San Churro Chocolateria Inside Gold Coast
San Churro Chocolateria Inside Gold Coast from www.insidegoldcoast.com.au

Are you in the mood for a sweet and crispy treat? Look no further than funnel cake! Originating from Pennsylvania Dutch country, this beloved dessert has become a staple at fairs, carnivals, and amusement parks around the world. And now, we’re putting a Spanish twist on it with two unique recipes that are sure to satisfy your cravings.

Recipe 1: Churro Funnel Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • Vegetable oil, for frying
  • 1/4 cup cinnamon sugar
  • Chocolate sauce or dulce de leche, for topping (optional)

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In another bowl, beat the egg, milk, and vanilla extract together.
  3. Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the melted butter.
  4. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat.
  5. Pour the batter into a funnel or squeeze bottle with a large opening. Hold the funnel over the hot oil and drizzle the batter in a spiral motion, frying until golden brown on both sides.
  6. Remove the funnel cake with tongs and place it on a paper towel-lined plate to drain excess oil.
  7. Sprinkle the cinnamon sugar over the funnel cake and top with chocolate sauce or dulce de leche, if desired.
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Nutritional Information:

Serving Size: 1 funnel cake
Calories: 530
Fat: 25g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 580mg
Carbohydrates: 70g
Fiber: 1g
Sugar: 30g
Protein: 8g

Cooking Time:

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Equipment:

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Bowl for wet ingredients
  • Spatula
  • Large, deep skillet
  • Funnel or squeeze bottle with large opening
  • Tongs
  • Plate lined with paper towels

Serving Suggestions:

This churro funnel cake is delicious on its own, but it’s even better with a drizzle of chocolate sauce or dulce de leche on top. Serve it warm for the ultimate indulgence.

Variations:

For a fun twist, try adding a pinch of cinnamon to the batter before frying. You can also experiment with different toppings, like whipped cream, caramel sauce, or fresh fruit.

Substitutions:

If you don’t have a funnel or squeeze bottle, you can use a plastic bag with the corner snipped off instead. And if you’re looking for a dairy-free option, you can substitute the milk and butter with non-dairy alternatives like almond milk and vegan butter.

Storage:

Funnel cake is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in the oven at 350°F for a few minutes until crispy again.

Tips:

  • Make sure the oil is hot enough before frying the funnel cake to ensure it cooks evenly and doesn’t absorb too much oil.
  • Use a circular motion when drizzling the batter to create the classic spiral shape of funnel cake.
  • Don’t overcrowd the skillet when frying the funnel cake, as this can cause the oil temperature to drop and make the cake greasy.
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Notes:

This recipe makes one large funnel cake, but you can easily double or triple the ingredients to make more.

Frequently Asked Questions:

Q: Can I make funnel cake without a funnel?
A: Yes! You can use a squeeze bottle with a large opening or a plastic bag with the corner snipped off instead.

Q: Can I use a different type of oil for frying?
A: Yes, you can use vegetable oil, canola oil, or even coconut oil if you prefer.

Recipe 2: Tres Leches Funnel Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • Vegetable oil, for frying
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1/2 cup heavy cream
  • Whipped cream, for topping
  • Chopped fresh fruit, for topping (optional)

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In another bowl, beat the egg, milk, and vanilla extract together.
  3. Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the melted butter.
  4. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat.
  5. Pour the batter into a funnel or squeeze bottle with a large opening. Hold the funnel over the hot oil and drizzle the batter in a spiral motion, frying until golden brown on both sides.
  6. In a separate bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream.
  7. Pierce the funnel cake all over with a fork, then pour the milk mixture over it, allowing it to soak in.
  8. Top with whipped cream and chopped fresh fruit, if desired.
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Nutritional Information:

Serving Size: 1 funnel cake
Calories: 870
Fat: 44g
Saturated Fat: 25g
Cholesterol: 230mg
Sodium: 540mg
Carbohydrates: 98g
Fiber: 1g
Sugar: 78g
Protein: 18g

Cooking Time:

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Equipment:

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Bowl for wet ingredients
  • Spatula
  • Large, deep skillet
  • Funnel or squeeze bottle with large opening
  • Fork
  • Bowl for milk mixture
  • Serving plate

Serving Suggestions:

This tres leches funnel cake is rich and decadent, so it’s best served in small portions. Top it with whipped cream and fresh fruit for a refreshing contrast to the sweetness.

Variations:

You can switch up the fruit toppings based on your preferences or what’s in season. Try sliced strawberries, mango, or kiwi for a tropical twist.

Substitutions:

If you don’t have evaporated milk or heavy cream on hand, you can substitute them with regular milk or half-and-half. Keep in mind that the texture and flavor may be slightly different.

Storage:

Like the churro funnel cake, this tres leches version is best enjoyed fresh. However, you can store leftovers in the refrigerator for up to 2 days. Let them come to room temperature before serving

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