Ingredients
2 large eggs, beaten
1 1/2 cups whole milk
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2 cups canola oil
1/2 cup confectioners' sugar
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Three-size funnel set — decant oil, bottle syrups, pour spices
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Three-size funnel set — decant oil, bottle syrups, pour spices
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
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Combine the eggs and the milk in a mixing bowl. Sift together the flour, baking powder and salt. Add the dry ingredients to the egg blend, and beat with an electric mixer until you have a smooth batter. Test the mixture and see if it flows easily through a clean plastic funnel. If it's too thick, beat in a little milk. If it's too thin, add a little sifted flour. In an 8-inch skillet, heat the canola oil to 360-degrees F. Covering the bottom opening of the funnel with a finger, pour in at least 1/2 cup of batter into the top of the funnel. A partner will be very helpful. Remove finger and release batter into the hot oil, moving the funnel in a spiral as you do so. Fry the funnel cake until golden brown, about three minutes. Use a wide spatula and some tongs to carefully turn the funnel cakes in the hot oil and fry the second side for about 1 minute. Drain on paper towels and sprinkle with confectioner's sugar. Serve the funnel cakes hot, with syrup if you wish.