BUTTERMILK FUNNEL CAKES

Buttermilk Funnel Cakes image

Provided by Martha Stewart

Yield Makes 2 pounds

Number Of Ingredients 12

2 quarts canola oil
2 extra-large eggs
2 cups nonfat buttermilk
2 tablespoons honey
2 teaspoons pure almond extract
1/4 cup orange-flower water
4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon coarse salt
1 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup non-melting or confectioners' sugar

Steps:

Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Line a baking pan with paper towels.
Meanwhile, whisk together the eggs, buttermilk, honey, almond extract, and orange-flower water in a medium bowl. In a large bowl, sift together the flour, salt, granulated sugar, baking soda, and baking powder. Make a well in the center, and pour in the egg mixture. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour.
Fit an 18-inch pastry bag with a #3 tip. Fill bag with one-sixth of the batter. Pipe long squiggles directly into the hot oil. Cook until the dough has risen to the surface and is golden brown on the bottom, about 1 minute. Turn over, and cook until completely golden, 1 minute more. Using a slotted spoon, remove from hot oil and transfer to lined pan. Repeat with the remaining batter.
When cool enough to handle, sift non-melting sugar over fried dough, and serve.