Active Time

　　40 min

　　Total Time

　　40 min

　　

Ingredients

Makes about 42 small doughnuts

　　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, coarsely 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

　　12 cups vegetable oil

　　

Special Equipment

a 1 3/4-inch round cookie cutter; a deep-fat thermometer

　　

Step 1

Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.

　　

Step 2

Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.

　　

Step 3

Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.

　　

Step 4

Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).

　　

Step 5

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 rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)

　　

Step 6

Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, 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.

　　Cooks' note:

　　Doughnuts can be fried (but not dredged in ginger sugar) 4 hours ahead and cooled completely, then kept in an airtight container at room temperature. Reheat undredged doughnuts on a baking sheet in a preheated 250°F oven 10 to 15 minutes, then cool slightly and dredge in ginger sugar.