Churro Funnel Cakes

Step 1

Heat the oil in a large pot to between 350 and 375 degrees.

Step 2

Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon. Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated. Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.

Step 3

Working one at a time, pipe the dough directly into the hot oil in a spiral motion, pinching the dough off once the desired size has been reached.

Step 4

Cook until dough puffs and turns golden brown, turning halfway through so both sides evenly cook. This should just take 2 to 4 minutes total. Carefully remove from oil and place on a paper towel-covered plate to drain for 30-60 seconds.

Step 5

Put the cinnamon and sugar into a shallow dish. Dip the cooked funnel cakes into the cinnamon/sugar mixture and coat both sides. Shake off excess.

Step 6

Serve immediately topping each one with whipped cream and drizzled with caramel sauce.