Churro Funnel Cakes

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Inspired by Disneyland’s delicious Churro Funnel Cake, this is an easy and delicious dessert. Spiral fritters are topped with fresh whipped cream and drizzled with caramel sauce.

When I saw that Disneyland started serving Churro Funnel Cake, I knew it was the delicious treat I needed to make at home. Instead of making a regular funnel cake and dipping it in cinnamon sugar, I took a traditional funnel cake batter and swirled it, topping it with the same Disneyland goodness: whipped cream and caramel. This decadent treat is so easy to make and so much fun to make. This should keep me going until my next trip to Disneyland. We have annual passes and go almost every week for two years. Now we’ve had it for almost that long! oops! I’m already planning my trip this fall.

Inspired by Disneyland

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Inspired by Disneyland

Inspired by Disneyland’s delicious Churro Funnel Cake, this is an easy and delicious dessert. Spiral fritters are topped with fresh whipped cream and drizzled with caramel sauce.

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

  • 4 cup vegetable or canola oil for frying
  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Salt
  • 1 cup all purpose flour
  • 3 Egg
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 cup whipped cream
  • 1/2 cup caramel sauce

instruct

  • Heat oil in a large pot to between 350 and 375 degrees.

  • Meanwhile, make dough by heating water, butter, herbs, and salt in a large saucepan. Once the butter has completely melted and the mixture begins to boil, remove from heat and stir in the flour with a wooden spoon. Add the eggs one at a time, stirring and mashing the dough until the eggs are fully incorporated. Transfer mixture to a large pastry bag fitted with a large star tip.

  • Working one at a time, drop the dough directly into the hot oil in a spiral motion, pinching off the dough once it reaches the desired size.

  • Cook until the dough has puffed and turned golden brown, turning halfway through so that both sides are evenly cooked. This should only take 2 to 4 minutes total. Carefully remove from oil and place on a paper towel covered plate to drain for 30-60 seconds.

  • Put cinnamon and sugar in a shallow dish. Dip cooked funnel cake into cinnamon/sugar mixture and coat both sides. Shake off the excess.

  • Serve immediately, top each with whipped cream and drizzle with caramel sauce.

Calories: 473kcal | carbohydrate: 64G | protein: 6G | fat: twenty twoG | Saturated fat: 13G | cholesterol: 137mg | sodium: 333mg | Potassium: 97mg | sugar: 35G | Vitamin A: 745unit | calcium: 54mg | iron: 1.4mg