Gingered Doughnuts
I've had a scrambled week. I'm definitely entering a new season in my life, and a bit unprepared. Sort of like being caught in a downpour with a wool sweater on. I was going to say, "Caught in a downpour without an umbrella," but that wouldn't be bothersome for Seattleites. We never carry umbrellas. But wet wool sweaters? That happens to us all the time, and it stinks.
One necessary evil lately is having to work in the morning while the kids watch cartoons. (If you care about me, please don't send any links to stories about screen time.) And they've been getting toast and fruit for breakfast while I drink my coffee standing up. This morning, though--Sunday morning, kids coming down with colds, Yancey at the station--I put down my work to make doughnuts. I don't want them to feel entirely neglected. And nothing says, "Your mother loves you more than she loves her iPhone" like deep-frying. Deep-frying and rolling in sugar, no less.
One of our favorite rituals is getting the hot cinnamon-y doughnuts at Pike Place Market. These days, the secret is out, and there's often a line snaking down the center of the market. I don't think I can beat those, but you won't have to get on the train or pay for parking when you make these. And they don't have ginger ones.
I could really take up your day by stopping to talk about ginger--fresh, candied, dried. And its limitless, delicious uses in smoothies, cookies, cakes, curries, soups, tea. I always have a few big knobs in my produce drawer and a bag of crystallized ginger in the pantry. Unfortunately, my children aren't quite as keen on it. Sugar all over his face, Wyatt said, "Mom, thanks for the awesome breakfast. Minus the ginger." It didn't stop them, though.
Gingered Doughnuts
Adapted from my green Gourmet cookbook. This recipe makes about 40 small doughnuts. I halved it. I used my cast iron skillet for deep frying and a candy thermometer to make sure the oil was hot enough. When you test it, make the sure the tip doesn't rest on the bottom of the pan. It will melt (not that I've learned the hard way or anything). You can certainly make these doughnuts without the candied and dried ginger. Or roll them in sugar and cinnamon instead of sugar and dried ginger. This dough is easy to make and easy to work with. The hardest part about these is making sure the oil doesn't get too hot or too cool and making sure you don't eat the entire batch.
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, finely 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
10 cups vegetable oil
For dredging mixture, whisk together 1 cup sugar and 3/4 teaspoon ground ginger in a shallow bowl.
Whisk together flour, baking powder, baking soda, salt, 3/4 c sugar, and 3/4 teaspoon ground ginger in a large bowl.
Whisk buttermilk, butter, and eggs until smooth, then 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 3/4" 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 (or 4 or 5 if you're using a cast iron skillet), 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.
February 28, 2010
Reader Comments (14)
now this is a great flavor for donuts.
Sarah I had some doughnut holes at the Copper Hog in B'ham last week. So good. I'm not much of a doughnut fan due to holding a job making them back in college. But homemade/fresh from the fryer are amazing. These are hitting many taste profiles on my tongue right now. And I hope you've added Epicurious App to your phone (I love it on mine).
On the couch now with my two boys while watching videos, doing bear's bottle, reading/commenting on your blog with my iPhone, and not feeling gulty about it. Now if I just had some doughnuts... PS -- scored a like-new red Le Crueset 2 quart baker at Goodwill yesterday for 6.99 and gave it to pds. Kaaa-cow!
It is the cutest little Le Creuset I ever did see! I can't decide whether I'm totally terrified or excited about making doughnuts. The Pioneer Woman had a recipe a couple of weeks ago that looked painful to make. These seem significantly easier than those. i'd skip the ginger bit, though.
Oh, that reminds me. Time to make some candied ginger...
mmmm!!! hello, Easter? come quickly.
That picture up top with those powdered donuts and the dark orange beyond? Beautiful!
I love Wyatt's compliment to you.
serious rockstar status with these, Sarah. you win.
AWESOME!!!!!!!!!!!!
I"ve never known you to make donuts, you must've hit it out of the park with the kidos. I also love Wyatt's comment to you.
Those doughnuts look BEYOND. I can't wait to try them!
My favorite part:
"And nothing says, “Your mother loves you more than she loves her iPhone” like deep-frying. Deep-frying and rolling in sugar, no less."
You're funny.
Sounds like a thermometer is necessary, right? So, I can use a heavy pan if I don't have cast iron?
Oh, and these look SO GOOD!
Yet AGAIN I'm wishing we were all living like the Jetson's, and that it were possible to select dinner or snacks by touching the screen and WOOSH they instantly appear. You're killin' me with these donuts, W's comments, and L's unbelievable adorableness!
Would these be appropriate for our ascetic Lenten breakfast? :) Can't wait to see you next week.
Oh my goodness! I just finished making these tonight. Normally I'm in bed by now, but my cravings were too strong to keep me in bed. These made about 160 doughnut holes! I didn't have a 3/4" round cookie cutter so found my son's marble maze set had a short piece that I used as a cutter. It worked perfectly! Half way into deep frying I noticed the oil getting darker. Should I have changed the oil? Also, how do I dispose all this oil?
By the way, it was great to see you this morning! Perhaps your presence made my nausea non-existent today (I'm hoping this is it! Knock on wood) and the courage to try this recipe out (never deep fried before)!
One more thing...I didn't have buttermilk so added 1 tsp of lemon to 1 cup of milk.