Ginger Doughnuts

Name: Ginger Doughnuts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 42
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 2 teaspoons baking soda; 177 milliliters well-shaken buttermilk; 2 larges eggs; 79 milliliters oz crystalized ginger, coarsely chopped; 2 teaspoons ground ginger; 2 teaspoons salt; 414 milliliters sugar; 59 milliliters 1/2 stick unsalted butter, melted and cooled slightly; 3 liters vegetable oil

Need a gluten free and vegetarian morn meal? Ginger Doughnuts could be an outstanding recipe to try. This recipe makes 42 servings with 102 calories, 0g of protein, and 8g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, ground ginger, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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

Ingredients you will need

Baking Soda

Ginger Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Ginger Powder

Sugar

Equipment you will use

Whisk

Bowl

Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped.

Ingredients you will need

Candied Ginger

Ginger

Sugar

Equipment you will use

Food Processor

Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.

Ingredients you will need

Buttermilk

Butter

Egg

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Buttermilk

Dough

All Purpose Flour

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.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

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.)

Equipment you will use

Baking Sheet

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.)

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.

Ingredients you will need

Ginger

Sugar

Equipment you will use

Paper Towels

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.

Ingredients you will need

Ginger

Sugar

Equipment you will use

Baking Sheet

Oven