Makesabout 42 small doughnuts
- Active time:40 min
- Start to finish:40 min
December 2004
Dip these tiny, gingery doughnuts into a cup of hot cocoa for a whimsical but grown-up ending to a meal.
-
4
cups
all-purpose flour plus additional for dusting
-
4
teaspoons
baking powder
-
2
teaspoons
baking soda
-
1 1/2
teaspoons
salt
-
1 1/2
teaspoons
ground ginger
-
1 3/4
cups
sugar
-
2
oz
crystalized ginger, coarsely chopped (1/3 cup)
-
3/4
cup
well-shaken buttermilk
-
1/2 stick (1/4 cup)
unsalted butter, melted and cooled slightly
-
2
large eggs
-
12
cups
vegetable oil
-
Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.
-
Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.
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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.
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Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).
-
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.)
-
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.
Cooks’ note: Doughnuts can be fried (but not dredged in ginger sugar) 4 hours ahead and cooled completely, then kept in an airtight container at room temperature. Reheat undredged doughnuts on a baking sheet in a preheated 250°F oven 10 to 15 minutes, then cool slightly and dredge in ginger sugar.
