Two-Bite Cake Doughnuts

By Duckenoid

This dough is really a thick cake batter. It is easiest to drop the balls into the hot oil using a mini ice-cream scoop.

Ingredients

• Topping:
• 3 cups (750 mL) all-purpose flour
• 1 tbsp (15 mL) baking powder
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) grated nutmeg
• 1/2 cup (125 mL) 10% cream
• 1/2 cup (125 mL) whipping cream
• 1 tsp (5 mL) vanilla
• 3 eggs
• 1 cup (250 mL) granulated sugar
• 4 cups (1 L) canola oil or safflower oil or vegetable oil, for deep-frying, enough to submerge food
• 1 cup (250 mL) icing sugar

Details

Adapted from cbc.ca

Preparation

Step 1

In bowl, whisk flour, baking powder, salt and nutmeg. In small bowl, whisk 10% and whipping creams and vanilla. Set aside.

In large bowl, beat eggs with sugar until pale; gradually beat in cream mixture. Stir in flour mixture to make soft sticky dough. Cover and refrigerate for 1 hour.

Spray mini (1 tbsp/15 mL) ice-cream scoop or 1 tbsp (15 mL) measure with nonstick spray or grease. In deep fryer, wok or deep saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer reads 350°F (180°C). Drop batter by 1 tbsp (15 mL) into oil, 6 at a time; deep-fry, turning once, until golden and puffed, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain. Transfer to rack; let cool.

Topping: Toss doughnuts in sugar to coat. Makes about 50 pieces.

Tip: If your skillet handle is made of plastic or wood, wrap it in aluminum foil to ovenproof it.