MOLASSES DOUGHNUTS

MOLASSES DOUGHNUTS

INGREDIENTS:

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

DIRECTIONS:

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.