Spelt Funnel Cake

Spelt Funnel Cake 

With fall festival season underway, why not get into the spirit by trying this easy to put together funnel cake recipe using our ancient grain Spelt whole grain flour! Funnel cake has a long historical tradition brought to America by German immigrants who settled the Pennsylvania region becoming what is known as "Pennsylvania Dutch." A fun and festive treat that is sure to be a crowd pleaser in the family! Prost!

Yield: 8 funnel cakes 

Download a printable version of the recipe here. 

Tools: small spout funnel, deep fry pan, fry thermometer, kitchen spider or fry spatula

Ingredients:
240g BSM Spelt WW flour
2 eggs (separated)
490g whole milk (room temp)
25g sugar
10g baking powder
7g salt

Garnish:
Confectioner’s sugar
Canola oil for frying (or any flavorless oil)

Fill a deep-frying pan about half way with canola oil and clip on a fry thermometer. Place over medium-high heat.

In a stand-up mixer bowl, whisk the whites until stiff peaks form. Set aside.
In a separate large mixing bowl, whisk the egg yolks until just slightly frothy. Pour in the milk and whisk together. In a separate bowl, combine all of the dry ingredients and whisk. Sprinkle the dry ingredients into the wet ingredients a little at a time and whisk until combined. Do this with the remaining dry ingredients, sprinkling a little at a time and whisking after each addition. Gently fold in the egg whites into the batter until fully combined.

Check to see if the oil has reached 360F.
Once the oil is to temp, pour a 1/2 of a cup of the batter into the funnel while placing your finger over the tip to keep it in place. When you are ready, lower the funnel above the oil and allow the batter to funnel out towards the middle and begin to create circular motions to form a woven ring. Focus the batter where you see it starting to form a woven ring. (Think of a crochet doily in this case.) Allow it to fry until each side is golden brown, for no more than 20-30 sec on each side.

Cool on a cooling rack until they are warm, then sprinkle with confectioner’s sugar. Serve with warm caramelized apples, warm applesauce, or jam for an even more authentic German treat. Prost!