GINGER DOUGHNUTS
Categories Food Processor Ginger Breakfast Brunch Dessert Fry Christmas Hanukkah Winter Shower Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 42 small doughnuts
Number Of Ingredients 13
Steps:
- Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.
- Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.
- 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.
- Add 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 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, 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.
GINGER DOUGHNUTS
Categories Ginger Breakfast Brunch Dessert Fry Christmas Thanksgiving Fall Winter Shower Deep-Fry Party Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 dozen
Number Of Ingredients 17
Steps:
- For doughnuts:
- Whisk first 4 ingredients in medium bowl to blend. Stir in crystallized ginger and lemon peel.
- Whisk sugar, eggs, and vanilla extract in large bowl to blend well. Stir in cream and melted butter. Add dry ingredients and stir to blend well (dough will be sticky). Cover bowl with plastic wrap; chill at least 1 hour. (Dough can be prepared 1 day ahead. Keep refrigerated.)
- For topping:
- Mix sugar and ground ginger in medium bowl to blend.
- Line large baking sheet with plastic wrap. Roll out dough on generously floured surface to 3/4-inch thickness. Using floured 2 1/4-inch cookie cutter, cut out dough rounds. Using floured 1 1/4-inch cookie cutter, cut out hole in center of each large dough round, forming doughnuts. Gather dough scraps and reroll on floured surface. Repeat process, cutting out more doughnuts until all dough is used up. Place doughnuts on prepared baking sheet.
- Line another large baking sheet with several layers of paper towels. Combine vegetable oil and shortening in heavy large pot. Attach deep-fry thermometer inside pot. Heat oil mixture over medium heat until thermometer registers 350°F. Adjust heat as necessary to maintain temperature. Using slotted spoon, carefully lower 4 doughnuts into oil. Cook until bottoms of doughnuts are deep golden brown, about 2 minutes. Turn doughnuts over and cook until bottoms are brown, about 2 minutes longer. Using slotted spoon, transfer doughnuts to paper-towel-lined baking sheet to drain. Cool slightly. While doughnuts are still warm, turn to coat in sugar topping. Repeat process with remaining doughnuts. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in plastic wrap and store at room temperature.)
GINGERED NUTS
Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
- Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.
Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g
CINNAMON DOUGHNUT TWISTS
These melt-in-the-mouth, glazed goodies were adapted from a South African recipe. I make them at Christmastime, and they never last long.
Provided by Taste of Home
Time 1h15m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange zest and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2x6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares. , Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels. , In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath.
Nutrition Facts :
GINGERBREAD DONUTS RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, granulated sugar, brown sugar, McCormick® ground ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, McCormick® Ground Nutmeg, large eggs, unsalted butter, molasses, McCormick® vanilla extract, sour cream, whole milk, vegetable oil, granulated sugar, packed brown sugar, McCormick® ground ginger, McCormick® Ground Cinnamon, 3-inch round cutter, 1¼-inch round cutter
Provided by McCormick
Categories Desserts
Yield 20 donuts
Number Of Ingredients 23
Steps:
- In a large bowl and using a hand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, and McCormick® Ground Nutmeg. Mix with a spatula until completely combined.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, melted butter, molasses, vanilla, sour cream, and milk.
- Add the wet ingredients to the dry ingredients and mix on medium speed until fully combined and the batter is smooth and thick, about 3 minutes.
- Turn the batter out onto a generously floured surface and dust more flour over the top and sides. Roll out to a 10x12-inch rectangle, about ¾ inch thick. Dip a 3-inch round cutter in flour, then cut out as many rounds of dough as possible, dipping the cutter in flour between each cut. Make sure the donuts are not sticking to the surface. Use a 1¼-inch round cutter to cut out the center of each donut. Reroll any scraps and cut out more donuts.
- Make the McCormick® ginger-cinnamon brown sugar dust: In a medium bowl, whisk together the granulated sugar, brown sugar, McCormick® Ground Ginger, and McCormick® Ground Cinnamon.
- Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
- Working in batches of 4-5 at a time, fry the donuts in the hot oil until golden brown, 1-2 minutes per side. Use a spider or slotted spoon to transfer the donuts to the prepared baking sheet and let cool for 2 minutes. Toss 1-2 donuts at a time in the McCormick® ginger-cinnamon brown sugar dust to coat completely.
- Serve warm or at room temperature.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 32 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
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