Bite-Sized Doughnuts

Tiny Cake Doughnuts Author: Canadian Living Credits: Tiny 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.

  • Portion size 50 servings

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 58 mg
  • Protein 1 g
  • Calories 90.0
  • Total fat 4 g
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bite-Sized Doughnuts

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