Sep 11, 2011
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.
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
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
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.
Toss doughnuts in sugar to coat. Makes about 50 pieces.
If your skillet handle is made of plastic or wood, wrap it in aluminum foil to ovenproof it.