One of my favorite summer ‘cheats’ is a funnel cake at a festival or fair. I always get one at the Apple Butter Festival at Huston Woods each year (fresh, warm apple butter on a funnel cake is to die for) but with the crazy weather (thanks a lot rain) and busy schedule, I have yet to make it to one and get one of my precious funnel cakes. So I had to make due with making one – this is a bit healthier version (though I don’t really want to mark this as healthy, lol), I guess well say a bit lower calorie since were not frying it! These baked funnel cakes are delicious – you need to make them!
-1 Cup Water
-1 Stick Butter
-1 Cup Flour
-1/8 teaspoon of Salt
-1/2 teaspoon Cinnamon (or more for flavor)
-Powdered Sugar for topping
-Preheat oven to 400 Degrees
-In a medium sauce pan, over a medium heat, mix together stick of butter, salt and water, melt butter completely and allow it come to a boil for about 2 minutes continuously
-Mix in flour slowly to ensure that you don’t make a mess everywhere, flour and liquid should begin to form a dough-like mixture
-Once your dough is completely mixed in, transfer your dough into a bowl and allow it to cool for about 5-6 minutes.
-Once it has cooled a bit, mix in all eggs carefully as well as cinnamon
-Put mixture into a frosting bag or if you don’t have one, simply put it into a large ziploc bag and cut off the tip.
-This could make up to 3 smaller funnel cakes, but I made one huge one. Make whatever pattern or shape you want, have fun with it!
-Bake for 20-22 minutes until it is golden brown on top.
-Top with Powdered Sugar