This is a non-yeast version of Polish bismarcks or doughnuts, known as paczki. They take much less time because the dough doesn't have to rise.
These are similar to the funnel cakes you find at county fairs. They are delicious dusted with confectioner's sugar, granulated sugar, cinnamon sugar, or topped with fruit topping and whipped cream like Belgian waffles. Unlike county fair funnel cakes, these stay crisp and can be eaten hot or cold.
View these Step-by-Step instructions for making Polish Funnel Cakes.
Makes 4 Polish Funnel Cakes
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients:
- 1 to 2 quarts canola oil for frying, or enough to come halfway up an 8-inch cast-iron skillet
- 1 egg
- 2/3 cup milk
- 2 tablespoons sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Preparation:
- In an 8-inch cast-iron skillet or other heavy-bottomed heatproof skillet, pour in oil to come halfway up the side and heat to 375 degrees.
- Meanwhile, in a medium bowl, beat together egg and milk.
- In a separate bowl, mix together remaining ingredients. Slowly add them to the egg mixture, beating until only a few lumps remain.
- Let batter rest for 5 minutes.
- Pour batter into hot oil by passing it through a funnel with a 1/2-inch opening, working from the center outwards in a spiral. Then pass batter horizontally over the spiral about 5 times to fill in the holes.
- Fry until bottom is golden brown, about 3 minutes. Using tongs, flip funnel cake and fry about 1 to 2 minutes or until golden brown.
- Using tongs, remove funnel cake to a paper-towel-lined plate to drain. Flip over and drain other side on another paper-towel-lined plate.
- Dust with confectioner's sugar, granulated sugar or cinnamon sugar. Enjoy hot or at room temperature.
