1 cup Buttermilk 1 tsp. ground Ginger
½ cup Molasses 1 tsp. ground Cinnamon
2 Tbsps. Butter, melted 1 tsp. ground Nutmeg
5 ½ cups Flour 2 Eggs
1 Tbsp. Baking Soda 2 cups Sugar
Oil for Frying
- Combine the Buttermilk, Molasses and Butter in a small bowl. Mix well.
- Combine the Flour, all of the Baking Soda and Spices and sift them into a medium bowl.
- Using the whisk attachment of an electric mixer, beat the Eggs and 1 cup of the Sugar for 5 minutes or until the mixture falls in ribbons from the beater when it is lifted from the bowl.Beat in the Buttermilk mixture.
- Add the sifted Dry ingredients, 1 cup at a time, beating well after each addition.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Line 2 sheets with parchment paper or Silpat.
- Divide the Dough into four portions. Leave 3 portions in the refrigerator and place the fourth one on a lightly floured board.
- Cover a rolling pin with a stockinette and work an ample amount of Flour into the stockinette.
- Roll the Dough out to a scant ½” thickness. Cut out with a floured doughnut cutter; cut the Doughnuts as closely together as possible to avoid waste.
- Use a canapé cutter to cut Doughnut holes from the scraps.
- Use a wide spatula to remove the Doughnuts to the lined baking pans. Refrigerate until ready to fry.
- Repeat with the remaining Dough.
- When all the Dough has been cut, pour oil into a wok or deep frying pan to a depth of 3” and heat it to 360 degrees.
- Place ½ cup of Sugar in a paper bag and set it aside.
- Deep-fry the Doughnuts 4 or 5 at a time, turning them with a slotted spoon or spider, or until they are puffed and brown.
- 1Drain on paper towels or brown paper, then drop 2 at a time into the bag of Sugar and shake to coat them with the Sugar. (Add more Sugar to the bag, if needed)
- Place the Doughnuts on a serving platter to cool while the rest are being fried and sugared.
Yield: 2 Dozen Doughnuts plus about 2 dozen Doughnut holes