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Tippaleipä Finnish funnel cakes dusted with icing sugar
Crispy, tangled bird's nest pastry generously dusted with icing sugar

Tippaleipä

Author: Flavelo
Recipes Cakes and Desserts
Finnish Vappu (May Day) is unimaginable without this tangled, crispy pastry. The secret of Tippaleipä is the consistency of the batter: it must be fluid enough to flow through a piping bag, but thick enough to hold its shape immediately in the hot oil. The sudden heat puffs up the batter, creating the characteristic structure reminiscent of a bird's nest.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Piping bag (or sturdy bag with a corner snipped off)
  • Deep saucepan for frying
  • Thermometer (for oil)
  • Tongs or wire rack for lifting out

Allergen Information

⚠️ Cereals containing gluten (Wheat)
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Beat the eggs with the sugar in a bowl until pale.

Tip: Beating introduces air into the mixture, aiding the formation of a light structure.
2 ✓

Stir in the milk, then sift in the flour mixed with the baking powder and salt in several batches. Mix until lump-free.

Tip: Baking powder ensures the batter rises and becomes porous during frying. [Gas bubble formation]
3 ✓

Fill the mixture into a piping bag with a hole cut at the end approx. 3-4 mm wide.

Tip: If the hole is too big, you get thick 'worms' that are hard to cook through. Thin batter is crispier.
4 ✓

Heat the oil to 170-180°C. Squeeze the batter into the oil in circular, 'scribbling' motions, as if drawing a bird's nest.

Tip: The oil instantly cooks a crust onto the batter, so it holds its shape.
5 ✓

Fry both sides until golden brown (approx. 1-2 minutes per side), then drain on kitchen paper.

Tip: Don't overcrowd the pan, as it cools the oil down and the batter will absorb it.
6 ✓

Before serving, dust generously with icing sugar.

Tip: The sweetness of the icing sugar counterbalances the oily fried taste.

Recipe FAQ

Why did the batter fall apart in the oil?
The batter was too runny, or the oil wasn't hot enough. Try adding a little more flour.
Why is it raw inside?
The oil was too hot: the outside burnt before the heat reached the inside. Fry more slowly at 170-175°C.

Ingredients

  • 250 g Plain flour
  • 3 pcs Eggs (Medium)
  • 50 g Sugar
  • 200 ml Milk
  • 5 g Baking powder
  • 1 pinch Salt
  • 500 ml Vegetable oil (for frying)
  • 50 g Icing sugar (for serving)