Crispy, tangled Finnish funnel cakes deep-fried to golden perfection and dusted with powdered sugar, inseparable from Vappu celebrations on the first of May.
Allergen Warning
Contains: gluten, dairy, eggs
Equipment needed
deep fryer, piping bag, stovetop, pot
Whisk together eggs, sugar, and milk until well combined.
Add flour, baking powder, and salt, mixing until you have a smooth, thick but pourable batter.
Transfer the batter to a piping bag or a plastic bag with the corner snipped off, making a small opening.
Heat vegetable oil to 175C in a deep pot or fryer.
Drizzle the batter in a circular, criss-crossing pattern into the hot oil to form a nest-like shape about 10cm wide.
Fry for 2-3 minutes per side until golden brown and crispy.
Drain on paper towels and dust generously with powdered sugar while still warm.
Serve alongside sima (Finnish mead) as the quintessential Vappu treat.
Storage Instructions
Best served immediately while warm and crispy. Store at room temperature for 1 day in a paper bag. Do not refrigerate or freeze as they lose all crispiness.
Cultural Context
Inseparable from Vappu celebrations, tippaleipa and sima are as linked as champagne and New Year's Eve. Every Finnish bakery produces mountains of these tangled funnel cakes in the days leading up to May 1st.