Bunnel is a word my mom came up with to describe a dessert I made that was a mixture between a beignet and a funnel cake. My mom and I liked them so much we could barely refrain from eating them all, so while they were still warm we drove to the park to share them with my step-dad and little brother.
This recipe I adapted from Joy of Cooking using my mom’s suggested substitutions and a little extra.
1/2 cup of water
4 tablespoons of butter
1 Tablespoon of sugar
1/2 teaspoon of salt
1/4 cup of brown rice flour
a little less than 1/2 cup of tapioca starch
4 large eggs
2 teaspoons vanilla extract
Mix the flour and starch together, set aside. In a medium pot, combine the water, butter, sugar, and salt and bring to a boil. Add flour mixture. Set the heat to medium, and stir like mad. Keep stirring until it takes on a shine and then continue to do so for another two minutes. Remove from heat.
Transfer shiny mixture to a bowl, folding in eggs one by one, stirring three to four minutes after each one. It should “fold over itself in a ribbon” when lifted. If not, use electric beater. First I added some vanilla. I used my mom’s hand blender to get out the lumps and make it smooth. Then I added more vanilla.
Take a small pot or fryer and fill halfway with sunflower oil. Heat to medium high. When oil is hot, drop a tablespoon of batter into the pot. Add about three or four at a time, depending on size of pot. Bottom will turn golden brown, turn it over with a fork or slotted spoon and cook the other side. Scoop out when fully browned onto a plate with paper towels to soak up oil. Continue cooking batter until it’s gone. Dust bunnels with powdered sugar and DEVOUR. Rahr.
This recipe made at least 26 small bunnels. Mom says, “They were light and fluffy in the middle, crispy on the edges.”