finnish may day funnel cakes (tippaleipä)
A light and lemony batter is deep fried and dusted with powdered sugar for a sweet May Day treat. In Finland it's enjoyed alongside Sima, a fermented lemon soda. Of course it's not limited to only May Day. Recipe from Saveur, photo by Laura Sant
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yield
serving(s)
prep time
10 Min
cook time
5 Min
method
Deep Fry
Ingredients For finnish may day funnel cakes (tippaleipä)
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2 Tbspsugar
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1 tspkosher salt
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3eggs
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1 cwhole milk
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2 call-purpose flour
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vegetable oil, for frying
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confectioner's sugar, for dusting
How To Make finnish may day funnel cakes (tippaleipä)
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1Heat enough oil in a 6-qt. saucepan to reach a depth of 2" until a deep-fry thermometer reads 375°.
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2Whisk sugar, salt, eggs, and zest in a bowl until smooth. Alternate whisking in milk and flour until a smooth batter forms.
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3Transfer batter to a piping bag fitted with a plain 1⁄4" tip. Working in a swirling motion, pipe batter into oil until an 8" swirled cake forms.
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4Fry, flipping once, until golden and slightly crisp, 2-3 minutes. Using a slotted spoon, transfer cake to paper towels to drain; repeat with remaining batter.
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5Let cakes cool slightly; dust with confectioner's sugar before serving.
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