Let the festivities begin!
Funnel cakes, or doughnuts, originated in German culinary culture, which was brought to America in the 17th and 18th centuries following the great waves of immigration. Since the 1950s, these "trichter kuchen," or funnel cakes, have become a staple throughout the United States, found near beaches, at large gatherings, carnivals, festivals, and other public or Christmas markets. They are therefore perfect for the upcoming holiday season, starting with Halloween, which is just around the corner!
Similar to Spanish churros, funnel cakes are lighter, less sweet, and can be flavored to your liking. The batter is thinner and particularly easy to make—practically foolproof! Once fried, they are traditionally dusted with powdered sugar, but you can also drizzle them with caramel sauce, jam, or melted chocolate. The result of this recipe is a light, crispy, and very lightly sweetened pastry that gains in flavor thanks to the peppery notes of our Ambrée Nº8 blend. We bet you won't be able to stop at just one!
The ingredients
· 3/4 cup whole milk
· 2 large eggs
· 4 tablespoons of sugar or light brown sugar
· 1 tsp vanilla extract
· 1 3/4 cups (210g) all-purpose flour
· 3/4 tsp baking powder
· 1/2 tsp salt
· 1 1/2 tsp La pincée Nº8 Blend
Canola oil, for frying
icing sugar, as a garnish
The procedure to follow...
Pour the frying oil into a heavy-bottomed saucepan to a depth of 2 inches (approximately 5 cm). Heat the oil until it reaches a temperature between 365 and 375°F. Prepare a large baking sheet lined with several layers of paper towels.
Meanwhile, in a large bowl, whisk the eggs with the sugar. Add the milk and vanilla and mix well. In another bowl, combine the flour, baking powder, salt, and La pincée Ambrée Nº8 spice blend. Gradually add the flour mixture to the egg and milk mixture. The resulting batter should have the consistency of thick pancake batter. Transfer to a disposable piping bag.
When the oil is at the right temperature, cut the tip of the piping bag about 1 cm from the end. Pour a small amount of batter into the hot oil using a spiral motion. Pipe 2 or 3 doughnuts at a time, depending on the size of your pan or the desired size of the doughnuts. Let them brown for 1 to 2 minutes before carefully turning them over. Once golden brown, transfer the doughnuts to a plate lined with paper towels. Repeat with the remaining batter. Ensure the oil temperature remains between 365 and 375°F for optimal cooking.
Just before serving, sprinkle the doughnuts with icing sugar. Consume immediately (while still warm) or ideally on the same day.
Yield: 15 to 20 small doughnuts
Note
Since funnel cakes evoke a festive atmosphere, you can replace the Ambrée Nº8 blend with the exclusive Pain d'épices (limited edition) blend that so perfectly captures the flavors of the holiday season. This delicious blend of six freshly ground spices, combined to create desserts with intoxicating aromas, is the perfect choice! While you're at it, use it to flavor shortbread cookies, gingerbread men, and French toast. It's also wonderful on pancakes, waffles, brioches, scones, pumpkin pie, flans, lattes, oatmeal, or a bowl of hot milk. With Gingerbread, it's Christmas all year round!
Many thanks to Jonathan Michaud @jm.cuisine.blog for the recipe!
Photos: François Maisonneuve & Jonathan Michaud
