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.
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