Ginger Doughnuts
These are great after dinner with coffee or as an afternoon pick-me-up with
tea. They are best served freshly made, but they can also be prepared one day
ahead and stored at room temperature in plastic wrap.
Doughnuts
3 1/2 cups all purpose flour
1 tablespoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
3/4 cup finely chopped crystallized ginger (about 4 ounces)
2 teaspoons grated lemon peel
1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
Topping
1 1/2 cups sugar
2 teaspoons ground ginger
3 cups vegetable oil (for frying)
3 cups solid vegetable shortening (for frying)
For doughnuts:
Whisk first 4 ingredients in medium bowl to blend. Stir in crystallized ginger
and lemon peel.
Whisk sugar, eggs, and vanilla extract in large bowl to blend well. Stir in
cream and melted butter. Add dry ingredients and stir to blend well (dough will
be sticky). Cover bowl with plastic wrap; chill at least 1 hour. (Dough can be
prepared 1 day ahead. Keep refrigerated.)
For topping:
Mix sugar and ground ginger in medium bowl to blend.
Line large baking sheet with plastic wrap. Roll out dough on generously floured
surface to 3/4-inch thickness. Using floured 2 1/4-inch cookie cutter, cut out
dough rounds. Using floured 1 1/4-inch cookie cutter, cut out hole in center of
each large dough round, forming doughnuts. Gather dough scraps and reroll on
floured surface. Repeat process, cutting out more doughnuts until all dough is
used up. Place doughnuts on prepared baking sheet.
Line another large baking sheet with several layers of paper towels. Combine
vegetable oil and shortening in heavy large pot. Attach deep-fry thermometer
inside pot. Heat oil mixture over medium heat until thermometer registers 350�F.
Adjust heat as necessary to maintain temperature. Using slotted spoon, carefully
lower 4 doughnuts into oil. Cook until bottoms of doughnuts are deep golden
brown, about 2 minutes. Turn doughnuts over and cook until bottoms are brown,
about 2 minutes longer. Using slotted spoon, transfer doughnuts to
paper-towel-lined baking sheet to drain. Cool slightly. While doughnuts are
still warm, turn to coat in sugar topping. Repeat process with remaining
doughnuts. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool
completely. Wrap in plastic wrap and store at room temperature.)
Makes about 2 dozen
AUTHOR: Chyrel |