Bite-Size Cake Doughnuts


Bite-Size Cake Doughnuts
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
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


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.

Servings: 50

Nutritional Info.

approx. Per Serving

Cal  about 90

Pro  1 g

Total Fat  4 g

Sat. Fat  1 g

Carb- 12 g

Fibre  trace

Chol  15 mg

Sodium  58 mg

%RDI  -

Calcium  1%

Iron  3%

Vit A  1%

Vit C  8%