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Funnel Cake Recipe Without Milk: How To

Funnel Cake Without Milk


  • 6 tbsp unsalted water
  • 1 cup water
  • 1 tbsp sugar
  • 1 pinch of salt
  • 1 1/4 cups bread flour
  • 4 large eggs
  • 2 egg whites
  • powdered sugar
  • 1 quart oil (to use for frying)


  • Using a medium pan, over medium heat, add the salt, sugar, water, and butter. Leave to simmer until the butter has completely melted.
  • Once you've weighed out the flour, add it to the simmering pan. Stir until a thick dough has formed. Once the dough has formed, put the heat to low and leave to cook for a couple of minutes.
    It should hold its shape, but still, be workable. Remove from heat and leave the dough to cool for around five minutes.
  • Now add the eggs to the dough, individually. Now use a whisk to mix in the eggs until they're fully incorporated within the dough itself. Your dough should now resemble a thick batter and should be placed into a pastry bag.
  • Using a wide pan, heat your quart of oil until it reaches 350 degrees. At this point, pipe your thick batter into the pan, to make a circle of individual strands. You'll need to fry both sides - each side will need to be fried for around 2 minutes (at this point it should be a golden brown color). Repeat this step until all the batter from the pastry bag has been used.
  • Remove from the pan and leave to drain on a kitchen towel to remove any excess grease. Sprinkle with heapings of powdered sugar for best results, and serve immediately. Enjoy!
    If you would like to adapt this recipe to suit your specific dietary lifestyle, you could substitute the butter for dairy-free butter to make this recipe lactose-intolerant friendly. And if you're gluten-free, you can substitute the bread flour, with gluten-free bread flour and the recipe will become gluten-free.