Funnel Cake

Ingredients:

Funnel cake

• 2 and 1/4 cups milk
• 1 tsp vanilla extract
• 3 large eggs
• 4 cups premium flour
• 1 cup light brown sugar
• 1 tbsp baking powder
• 0.5 tsp coarse salt
• Rapeseed oil (canola), for deep frying
• Additional device: a deep-frying or caramel thermometer; a 1-2 cup funnel with a 1 cm diameter bottom hole.

Topping

• 0.5 cup powdered sugar
• 0.5 tsp ground cinnamon
• Sweetened whipped cream, for serving

Preparation:

1. Pour enough oil into a large Dutch oven or heavy-bottomed saucepan to come 2 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer registers 350°F (180°C). Place a wire rack or line the baking sheet with several layers of paper towels.
2. Meanwhile, combine the milk, vanilla extract, and eggs in a large measuring cup. Sift the flour, brown sugar, baking powder, and salt (to break up any lumps in the brown sugar) into a medium bowl. Fold the egg mixture into the flour mixture and knead until smooth.
   
3. When the oil reaches the desired temperature, close the bottom opening of a 1-2 cup (1 cm) funnel with your finger and fill it with about 3/4 cup of batter. Holding the funnel over the pan of hot oil, remove your finger to allow the batter to flow out. It should flow into the oil in thick squiggly lines. Move the funnel in a circle about 20 cm in diameter. Fry on one side until golden brown, about 1.5-2 minutes.
4. Carefully flip the khvost with a slotted spoon or tongs and cook for another 1.5-2 minutes. Transfer the khvost to a wire rack or paper towels to drain off excess oil and cool slightly. Repeat with the remaining batter.
5. Generously dust the funnel cakes with powdered sugar and cinnamon, and garnish with whipped cream. Serve warm.
   
   Sweet whipped creamIn a well-chilled bowl, combine 2 cups heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon salt. (You can place the bowl over another bowl of ice.) Beat with a mixer on medium-high speed until soft peaks form, about 2 minutes.