Finnish May Day Funnel Cakes (Tippaleipä)
Finnish May Day Funnel Cakes (Tippaleipä). Laura Sant

Light and lemony batter is deep fried and dusted with powdered sugar for a sweet May Day treat. In Finland it’s enjoyed alongside Sima, a fermented lemon soda.

Yield: makes 8-10 CAKES


  • 2 tbsp. sugar
  • 1 tsp. kosher salt
  • 3 eggs
  • Zest of 1 lemon
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • Canola oil, for frying
  • Confectioner’s sugar, for dusting


  1. Heat enough oil in a 6-qt. saucepan to reach a depth of 2″ until a deep-fry thermometer reads 375°. Whisk sugar, salt, eggs, and zest in a bowl until smooth. Alternate whisking in milk and flour until a smooth batter forms. Transfer batter to a piping bag fitted with a plain 1⁄4″ tip. Working in a swirling motion, pipe batter into oil until an 8″ swirled cake forms. Fry, flipping once, until golden and slightly crisp, 2-3 minutes. Using a slotted spoon, transfer cake to paper towels to drain; repeat with remaining batter. Let cakes cool slightly; dust with confectioner’s sugar before serving.