Out of all of the variations of the funnel cake one stands out in our mind as being particularly fun to make. And that variation is the angel wing. It goes by several names, most notably in Polish as the chrusciki. Angel wings are often consumed during Carnival in Europe during the weeks preceding Lent. But we can’t help but eat angel wings all year round. They’re that good!
The angel wing is unique because of its twisted ribbon shape. By cutting a slit in a flattened piece of dough and twisting your wing into a spiral, this dessert is then able to capture more mouthwatering powdered sugar than other funnel cakes. You’ll love every bite of your angel wings; just remember to share them!
Carnival-Worthy Angel Wings
(makes about 6 dozen)
Ingredients
- 5 egg yolks
- 1 whole egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 1/3 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoons rum
- 2 1/2 cups flour
- Vegetable oil (for frying)
Directions
- Combine egg yolks, whole egg, sugar, salt, nutmeg, cinnamon, and vanilla.
- Beat ingredients at high speed for five minutes while adding your cream, rum, and flour. Beat for three more minutes or until dough is formed.
- Divide the dough in half, cover it in plastic wrap, and place in the refrigerator to rest.
- Cover countertop with a light dusting of flour.
- Roll out your dough with a rolling pin so it is 1/8-inch thick.
- Cut your flattened dough into strips that are 1-inch across and 3-inches long.
- Cut a slit down the middle of the dough. Pull one end of your dough underneath and then through the hole created by the slit so that the piece of dough becomes twisty.
- In a large pan, heat 2-inches of vegetable oil on high heat. You can tell your oil is ready by flicking a few drops of water into the oil. If the oil sizzles and hisses, you are ready to fry!
- When oil is ready, place several angel wings in the pan. Fry each side for 30 seconds or until they are golden brown.
- Transfer fried angel wings to a paper towel to soak up excess oil.
- Repeat steps 9 and 10 until all of your angel wings are fried.
- Coat with desired amount of powdered sugar and serve!
Recipe adapted fromJust A Pinch