From Justin Sunward, Chicago
Makes 25 (4-inch) cakes
3 eggs
3 cups milk, divided
1/4 cup granulated sugar
4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 quarts oil for frying
1 1/2 cups confectioners' sugar
1. In a large mixing bowl, beat eggs well. Mix in 2 1/2 cups milk, then gradually beat in granulated sugar, mixing until blended.
2. In another medium mixing bowl, combine flour, salt and baking powder. Gradually beat flour mixture into egg mixture, mixing until batter is smooth. (It should be thin enough to flow freely through a funnel with a 1/2-inch opening. If the batter is too thick, add the remaining 1/2 cup milk a little at a time until batter reaches the right consistency.)
3. In a dutch oven, heat oil to 375 degrees. Blocking the hole with your finger, fill the funnel with batter. Holding the funnel over the hot oil, unblock the opening and, using a circular movement from the center outward, let the batter flow into the hot oil to form a spiral cake about 4 inches wide.
4. Fry cake until golden brown, about 20 seconds. Flip it over and continue frying until the second side is golden brown, about 20 to 30 seconds longer. Remove cake to a paper-towel-lined cooling rack. Make remaining cakes the same way. Let cool slightly.
5. Dust with confectioners' sugar. Serve immediately.