Small Batch Mini Churro Funnel Cakes
February 7, 2021
Go Sports! Today is the Super Bowl, but because we’re still in the middle of a global pandemic, I truly hope you are not throwing a rager Super Bowl party. So in keeping with the scaled down celebrations, I present to you a small batch recipe that is sure to satisfy: small batch mini churro funnel cakes. I know there’s a lot going on in that title, so let’s break it down.
This is a small batch recipe. It makes between 16-20 mini funnel cakes...just enough for 2-4 people (or just one person, no judgment!). And you likely already have everything you need to make these in your pantry.
You know my obsession with tiny versions of foods, so these mini funnel cakes truly make me so happy. In fact, they are almost funnel cake “cookies” and can be eaten in just one or two bites.
I’m not sure why churros are associated with the Super Bowl (stadium food?) but they kept popping up when I was Googling “Super Bowl Recipes” so let’s just roll with it. Plus, churros are freaking delicious, so let’s not get caught up on whether they qualify as “Super Bowl food”.
If you know me, you know I have a deep aversion to deep frying food: too much effort, too smelly, and for the accident-prone (me), too dangerous. So these little cuties have the added benefit of being baked not fried.
The dough (really more like batter) is choux (the same stuff used to make cream puffs and eclairs). Choux starts with a cooked flour mixture and has a reputation for being difficult, but I think it’s actually very easy to master and SO versatile. I’ve provided some handy tips below to help set you up for success.
Truly, this is one of my favorite recipes to date. I hope you enjoy them as much as I do
recipe
Inspired by Joy the Baker’s Small Batch Funnel Cakes
Time: 90 minutes
Quantity: 16-20 mini funnel cakes
Ingredients:
Choux
113 g (4 oz or 1/2 cup) water
56g (1/4 cup or half a stick) butter
pinch of salt
75 g (1/2 cup + 2 tablespoons) all-purpose flour
1 teaspoon granulated sugar
2 large eggs
Cinnamon Sugar Coating
3 tablespoons butter, melted
2 tablespoons cinnamon
66 g (1/3 cup) granulated sugar
Process:
Preheat the oven to 400 F.
In a small saucepan, combine water, butter and salt and then bring to a boil over medium-high heat.
Once boiling, add your flour and sugar and remove from the heat to mix. You’ll know the flour mixture is fully incorporated when the dough starts to pull from the sides and you no longer see any streaks of flour. Return the mixture to low heat and cook for 2-3 more minutes, stirring continuously. This helps the excess moisture cook off.
Transfer the mixture to the bowl of your stand mixer, fitted with a paddle attachment, and let cool for 5-10 minutes. I like to give the dough a few blasts with the paddle to help some of the steam escape. You can also use a bowl and hand mixer.
While the dough cools, prepare your baking sheet by lining it with parchment paper and tracing 2” circles on the parchment with pencil. Then flip your parchment paper over so that the pencil marks are on the bottom side.
Once the mixture has cooled, add your first egg and mix until fully incorporated. Then add your second egg and mix until fully incorporated and the batter is smooth. The mixture might look curdled after the first egg - that’s normal. Once you incorporate your second egg, it will smooth out.
Place dough into a piping bag fitted with a #20 Wilton open star tip. You can also use a large ziploc bag and cut a hole a little smaller than half an inch. You won’t get the classic “churro” ridges, but they will still taste great!
Using your circle as a guide, begin squeezing the dough in a zigzag pattern, first going in one direction, then going back on top in the other direction (see photos below).
Bake for 20 minutes at 400F, then drop the temp to 375F and bake for another 8-10 minutes until deep golden brown. I like to let mine get quite brown. DO NOT OPEN THE OVEN DOOR! You don’t want to lose any of the steam that’s building up inside.
Once the mini funnel cakes are baked, and while they are still warm, brush them with melted butter and then coat them in the cinnamon sugar mixture. I like to use a medium size bowl so I can give them a good toss in cinnamon sugar.
Let cool on a baking rack or enjoy warm!
Tips:
The mixture might look curdled after the first egg - that’s normal. Once you incorporate your second egg, it will smooth out.
DO NOT OPEN THE OVEN DOOR while the funnel cakes are baking. You don’t want to lose any of the steam that’s building up inside.
Let the color get quite golden brown. You want to make sure the moisture has fully cooked out. Otherwise you end up with gummy funnel cakes.
Choux is very versatile. You can use this same batter to make cream puffs or eclairs.
If you don’t have a star tip, don’t worry about it. You won’t have the signature ridges of the churro, but they will still taste great and that’s what matters.
