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Pennsylvania Funnel Cake

Recipe Link: source: The Neighborhood Bakeshop

List of Ingredients





Peanut or canola oil, for deep-frying
2 cups whole milk
2 large egg yolks
1 teaspoon vanilla extract
1 vanilla bean, split and scraped
3 1/4 cups flour
1/2 cup granulated sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar for dusting



Recipe



Pour 2 to 2 1/2 inches of oil into deep-fryer or deep skillet and heat to 375 degrees.

While oil is heating, beat milk and egg yolks together in medium bowl. Add vanilla extract and scrape in vanilla bean seeds. Add flour, sugar, baking soda, baking powder and salt to milk and egg mixture; stir until smooth.

Transfer batter to pastry bag with No. 3 tip and pipe directly into oil. It's important that tip does not touch oil because batter will cook inside tip, making it impossible to pipe funnel cake. Keep tip about an inch from oil and make slow, circular motions with bag. Cook about 1 minute on one side, then flip doughnuts and cook 30 seconds on the other side. Remove and drain on paper towels. Generously coat funnel cakes with powdered sugar and serve immediately.
Makes 7 large funnel cakes.