Ginger Doughnuts

Delightfully spiced homemade doughnuts featuring both ground and crystallized ginger, fried to golden perfection and coated in a ginger-sugar mixture. These fluffy buttermilk doughnuts have the perfect balance of sweet and warm spices.

24 servings

58 min

Published October 4, 2025

Ingredients

•4 cups all-purpose flour plus additional for dusting
•4 teaspoons baking powder
•2 teaspoons baking soda
•1½ teaspoons salt
•1½ teaspoons ground ginger
•1¾ cups sugar
•2 oz crystallized ginger
•¾ cup buttermilk
•¼ cup unsalted butter
•2 whole eggs
•12 cups vegetable oil
•1 piece round cookie cutter

Cooking Instructions

1.
Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.
3 min
2.
Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.
2 min
3.
Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.
5 min
4.
Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).
3 min
5.
Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)
15 min
6.
Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.
30 min

Ingredients

•4 cups all-purpose flour plus additional for dusting

•4 teaspoons baking powder

•2 teaspoons baking soda

•1½ teaspoons salt

•1½ teaspoons ground ginger

•1¾ cups sugar

•2 oz crystallized ginger

•¾ cup buttermilk

•¼ cup unsalted butter

•2 whole eggs

•12 cups vegetable oil

•1 piece round cookie cutter

Cooking Instructions

Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.

3 min

Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.

2 min

Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.

5 min

Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).

3 min

Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)

15 min

Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.

30 min