MOLASSES DOUGHNUTS





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


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