Funnel Cake Sandwich with Ice Cream and Maple Syrup

Name: Funnel Cake Sandwich with Ice Cream and Maple Syrup
Yield: Yield: 8 Portions
Ingredients: 1 egg; ¼ tsp/0.5 g kosher salt; 24 fl oz/720 mL milk, at room temperature; 1 lb 5 oz/595 g all-purpose flour; ⅔ oz/19 g dry yeast; Vegetable oil, as needed, for deep-frying; Maple syrup, as needed; Pistachio Ice Cream, as needed; Frozen Almond Ricotta, as needed; Bananas in Cardamom Syrup, as needed

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
⅔ oz/19

Dessert
Street Food
Vegetarian

Method

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.
Once doubled in size, mix thoroughly, and allow to proof again until doubled in volume, about 45 minutes.
Using a squirt bottle with a ¼-in/6-mm-wide nozzle or a funnel cake pitcher, carefully squirt the batter in a tight