Alex Guarnaschelli’s Glazed Funnel Cakes | The Kitchen | Food Network

Alex elevates this carnival classic by adding Irish cream liquor to both the batter and the glaze!
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Glazed Funnel Cakes
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 20 min (includes resting time)
Active: 55 min
Yield: 4 to 5 funnel cakes

Ingredients

Batter:

1/3 cup Irish cream liquor, preferably Baileys
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar
1 tablespoon cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
4 cups canola oil
Granulated sugar, for sprinkling

Glaze:

1/4 cup Irish cream liqueur, preferably Baileys
1 cup confectioners’ sugar

Directions

Special equipment: a deep-fry thermometer

Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners’ sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours.

Make the glaze: In a small bowl, whisk the Irish cream and confectioners’ sugar together until smooth. Set aside until ready to serve.

Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand.

Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes.

Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze.

Cook’s Note

This is the Irish “crème de la crème” of funnel cake. This is almost like a dulce de leche fairground dessert/snack that is so fun and festive. The Irish cream functions as a subtle and creamy flavoring in both the batter and sauce. The alcohol actually benefits that crisp factor for the cake batter and the sauce becomes the perfect sweet icing on the crunchy funnel cake. The granulated sugar sprinkle creates a great sandy texture with the sauce on the cakes. Make the batter and fry JUST before ready to eat so that they are devoured fresh and hot. This is the type of flavor that becomes so nostalgic and delicious for adults…

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Alex Guarnaschelli’s Glazed Funnel Cakes | The Kitchen | Food Network

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