April 30 is Walpurgis Night – the festival exactly 6 month opposite Halloween that marks the beginnings of spring, rather than the harvest season.
The holiday is named for St. Walpurga and it originated in northern and central Europe. Walpurga is the patron saint of those suffering from rabies – make of that what you will.
Traditionally celebrated with dancing and a bonfire, in Scandinavia, there are often fresh funnel cakes to celebrate this night.
Here is a funnel cake recipe from Alton Brown:
Cook Time:
10 min
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping
Directions
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
Credit: Alton Brown at Food
Gunsmoke and Knitting 