top of page

Ginger Doughnuts

['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']

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.
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.
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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page