Name: Ginger Doughnuts
Cook time: 40 min
Total time: 40 min
Yield: Makes about 42 small doughnuts
Ingredients: 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; a 1 3/4-inch round cookie cutter; a deep-fat thermometer

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Ginger DoughnutsMikkel Vang

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.

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