Funnel Cake Sandwich with Ice Cream and Maple Syrup

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Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Believed to have originated in the Pennsylvania Dutch region, funnel cakes are standard fare at many carnivals, public events, and seaside resorts.

Ingredients

Batter

  • 24 fl oz/720 mL milk, at room temperature
  • oz/19

Method

  1. Combine the milk, yeast, flour, salt, and egg in a bowl, cover with a lid, and allow to proof until doubled in size, about 1 hour.
  2. Once doubled in size, mix thoroughly, and allow to proof again until doubled in volume, about 45 minutes.
  3. Using a squirt bottle with a ¼-in/6-mm-wide nozzle or a funnel cake pitcher, carefully squirt the batter in a tight