I love the crispy, carnival-style crunch of funnel cake donuts — they taste like the county fair in a bite. These ring-shaped fried treats are quick to make at home and perfect for weekend brunches or a fun dessert. After testing batches to nail the batter and frying temperature, I’ll share the techniques that gave me the best golden, airy donuts.
Why Make This Recipe
- You get crisp outsides with tender, slightly chewy centers — a delightful texture contrast that feels indulgent without being fussy.
- It’s fast to prepare: a simple batter, a squeeze bottle or piping bag, and 10–15 minutes of frying time.
- Great for gatherings: make a double batch and everyone can customize coatings and fillings.
- Versatile for toppings — powdered sugar, cinnamon sugar, glaze, or jam fillings make each serving unique.
- Personal insight: I love this recipe because the batter behaves like a thick pancake batter, so familiar techniques from breakfast cooking apply, which makes it approachable. Also, if you enjoy donut riffs, try my peanut butter cheesecake donuts for another playful twist.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 15–20 minutes (fry 1–2 minutes per side)
- Total time: 30–35 minutes
- Servings: about 8 medium donuts (recipe yields can be scaled)
- Difficulty: Medium — frying requires attention to oil temperature and batter consistency
- Method: Deep-fry small ring shapes of funnel-style batter at 350°F (175°C) and finish with powdered or cinnamon sugar
My Experience Making This Recipe
I tested this recipe several times to balance airy interior with a crisp exterior. The biggest discovery was that a brief rest (10–15 minutes) helps gluten relax and gives a more tender donut. Switching from a wide-mouthed funnel to a 1/2-inch squeeze bottle made shape control much easier.
How to Make Funnel Cake Donuts
Start with a batter similar to a thick pancake: 1 cup (125 g) all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/4 tsp salt, 1 large egg, 1 cup (240 ml) milk, and 2 tbsp melted butter plus 1/2 tsp vanilla. Whisk wet and dry separately, combine until smooth, and rest 10–15 minutes. Heat 2–3 inches of neutral oil (vegetable, canola, or peanut) to 350°F (175°C) in a heavy pot, then pipe rings of batter into the oil using a squeeze bottle or a pastry bag fitted with a 1/2-inch tip. Fry 1–2 minutes per side until golden, drain on a rack, and toss in powdered sugar or cinnamon sugar while warm. If you like quick, shareable sweet treats, this method sits well alongside other rapid desserts like the 7 Minutes in Heaven Cake.
Expert Tips for Success
- Use an oil thermometer and keep the temperature between 350–360°F; oil that’s too hot browns outside before the inside cooks, and oil that’s too cool makes greasy donuts. I recommend a digital probe thermometer for consistency.
- Aim for a thick, pourable batter (like a thick pancake). If it’s too thin, add 1–2 tbsp flour; if too thick, thin with a tablespoon of milk at a time. Resting the batter relaxed gluten and produced a more tender crumb.
- Pipe into oil with controlled, even motion — a 10–12 oz squeeze bottle or a pastry bag with a medium round tip gives the best control for uniform rings. Practice piping into a bowl first to get the rhythm.
- Fry in small batches (2–3 donuts at a time in a 10-inch pot) to avoid temperature drops; drain on a cooling rack set over a sheet pan rather than paper towels to keep them crisp.
- For even color, rotate rings gently with a slotted spoon; remove when the donut reaches 350–360°F internal surface color and floats with a springy feel.
You can also find flavor and pairing inspiration from lighter tea cakes like an almond cardamom cake for afternoon tea, which complements spiced sugars.
How to Serve Funnel Cake Donuts
- Dust generously with powdered sugar, or toss in a cinnamon-sugar mix (1/2 cup sugar + 1 tsp ground cinnamon).
- Serve with dipping sauces: warm chocolate ganache, raspberry jam, or salted caramel. Small ramekins look pretty on a shared platter.
- For brunch, stack donuts on a cake stand and top with fresh berries and a light drizzle of honey.
- Make them into filled donuts by piping lemon curd or jam into the center using a small piping tip after frying.
Storage and Reheating Guide
- Best eaten the same day for crispness. Store cooled donuts in an airtight container at room temperature for up to 24 hours.
- Refrigerate for up to 2 days in an airtight container; expect some loss of crispness. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh texture.
- Freeze unfrosted donuts: flash-freeze on a tray, then transfer to a freezer bag for up to 1 month. To reheat from frozen, bake at 350°F for 8–10 minutes then toss in sugar.
- Avoid microwaving unless you want a soft, a bit-soggy texture; if necessary, microwave 8–10 seconds and then crisp in a 350°F oven for 3–4 minutes.
Recipe Variations
- Cinnamon-Sugar Funnel Cake Donuts: swap powdered sugar for a 1:4 cinnamon-to-sugar coating while still warm.
- Glazed Filled Donuts: dip cooled rings in a simple glaze (1 cup powdered sugar + 2–3 tbsp milk) then pipe lemon curd or pastry cream.
- Dairy-Free Version: replace milk with full-fat coconut milk and use melted coconut oil instead of butter for a dairy-free option.
- Gluten-Reduced Option: try a tested blend of 1:1 gluten-free flour with 1 tsp xanthan gum added; texture will be slightly different but still delightful — for other simple gluten-free breakfast ideas, consider my 3-Ingredient Flourless Oat Pancakes as a companion recipe.
- Apple-Spiced Twist: fold 2 tbsp finely grated apple and 1/2 tsp cinnamon into the batter for a seasonal note inspired by apple-based desserts like Amish applesauce cake.
Nutritional Highlights
- These are a treat: higher in fat and calories due to frying, so enjoy in moderation as an occasional indulgence.
- They provide quick carbohydrates from flour and sugar, which make them great for a celebratory dessert or brunch item.
- Allergen information: contains wheat (gluten), eggs, and dairy by default; use the dairy-free and GF suggestions above for adaptations. A single medium donut typically ranges ~200–300 kcal depending on size and toppings, so size accordingly.
Troubleshooting Common Issues
- Donuts turn out greasy: oil is too cool or donuts were overcrowded. Solution: heat oil to 350–360°F and fry in small batches, allowing oil to return to temperature between batches.
- Donuts are pale outside but raw inside: oil too hot or rings too thick. Solution: lower oil to 350°F and make slightly thinner rings so heat penetrates.
- Batter spreads instead of holding shape: batter too thin. Solution: add 1 tbsp flour at a time until you reach a thick, pipeable consistency.
Frequently Asked Questions
Q: Can I bake funnel cake donuts instead of frying?
A: Yes — for a lower-fat option, pipe rings onto a parchment-lined baking sheet and bake at 425°F (220°C) for 7–10 minutes, flip, and bake another 4–6 minutes until golden. They won’t be as crisp as fried donuts but will be lighter and still tasty with a dusting of sugar.
Q: How do I keep donuts crisp after coating with sugar?
A: Toss donuts in sugar while they’re very warm so the sugar adheres, then let them cool on a rack. Avoid sealing warm donuts in airtight containers, which traps steam and softens them; cool completely first, then store.
Q: What oil is best for frying donuts?
A: Use a neutral, high smoke point oil like peanut, canola, or refined vegetable oil. Peanut oil gives a slightly richer flavor and withstands the heat well. Always monitor oil temperature with a thermometer.
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate for up to 24 hours; let it come to room temperature and give it a gentle whisk before piping. A short rest after mixing (10–15 minutes) improves texture, but extended refrigeration can slightly change rise and may require a splash of milk to loosen the batter before frying.
Funnel Cake Donuts
- Total Time: 35 minutes
- Yield: 8 medium donuts 1x
- Diet: Vegetarian
Description
Crispy, carnival-style funnel cake donuts with a tender center, perfect for brunch or dessert.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 cup (240 ml) milk
- 2 tbsp melted butter
- 1/2 tsp vanilla
- Neutral oil for frying (vegetable, canola, or peanut)
- Powdered sugar or cinnamon sugar for coating
Instructions
- In a bowl, whisk together wet and dry ingredients separately: flour, sugar, baking powder, salt, egg, milk, melted butter, and vanilla until smooth.
- Let the batter rest for 10–15 minutes.
- Heat 2–3 inches of neutral oil in a pot to 350°F (175°C).
- Using a squeeze bottle or pastry bag, pipe rings of batter into the hot oil.
- Fry for 1–2 minutes per side until golden brown.
- Drain on a cooling rack and toss while warm in powdered sugar or cinnamon sugar.
Notes
Best eaten fresh for crispness. Store in an airtight container for up to 24 hours, or refrigerate for 2 days. Best reheated in a 350°F oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg