New This Month

Funnel Cakes


The fanciful quality of this dessert will instill childlike anticipation in anyone.

  • Yield: Makes about 65

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Winter 2004


  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light-brown sugar
  • 3 large eggs
  • 2 1/4 cups whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 quarts canola oil, for frying
  • Confectioners' sugar, for dusting


  1. Sift flour, baking powder, and salt into a medium bowl. Add brown sugar. Whisk eggs, milk, and vanilla in another bowl. Whisk in flour mixture until smooth.
  2. Heat oil in a large saucepan until a deep-fry thermometer registers 375 degrees. Place batter in a pastry bag fitted with a 1/4-inch round tip. Holding a wok sieve just below oil's surface, pipe batter into oil over sieve, swirling it onto itself to create a 3-inch rosette shape. Fry, turning once, until golden on both sides. Drain on a paper-towel-lined plate. Repeat with remaining batter. Just before serving, dust with confectioners' sugar.

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