Classic American Funnel Cake vs Koulourakia: Traditional Greek Butter Cookies

Both desserts start from milk, eggs, sugar and baking powder, yet they put them to very different use. The funnel cake turns them into a pourable vanilla batter that is drizzled through a funnel into hot oil and fried into a crispy, golden lattice, then dusted with powdered sugar and served warm. The koulourakia build a soft dough on butter creamed with sugar, flavored with vanilla extract and optional orange zest, with milk added only a spoonful at a time. Twisted into ropes, brushed with egg wash and baked, they turn golden and firm, made to keep for days.