Gingerbread Drop Doughnuts with Raspberry Jam
Warm spices like ginger, cinnamon, cloves and nutmeg turn these bite-size doughnut holes into the perfect treat for holiday celebrations. Using a cookie scoop makes quick work of forming the dough balls, which require only a few minutes in hot oil to turn a deep golden brown.
Ingredients
- 2 cups (8 1/2 oz./240 g) all-purpose flour
- 1/2 cup (100g) plus 2 Tbs. (4 oz./125 g) firmly packed dark brown sugar
- 3 Tbs. ground ginger
- 2 Tbs. ground cinnamon
- 1 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1 1/4 tsp. salt
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup (8 fl. oz./250 ml) buttermilk
- 1 egg
- 4 Tbs. (1/2 stick/60 g) unsalted butter, melted
- 2 tsp. vanilla extract
- 1 cup (7 oz./200 g) granulated sugar
- Canola oil for frying
- Raspberry jam for serving
Directions
In a large bowl, whisk together the flour, brown sugar, ginger, 1 Tbs. of the cinnamon, the cloves, nutmeg, salt, baking powder and baking soda. In a large measuring cup, whisk together the buttermilk and egg until combined. Pour the wet ingredients into the dry ingredients, then add the butter and vanilla. Stir just until thoroughly combined and the mixture is uniform; do not overmix. Cover and set aside to rest at room temperature for 30 minutes to 1 hour.
In a shallow bowl, stir together the granulated sugar and the remaining 1 Tbs. cinnamon. Set aside.
Line a baking sheet with paper towels. Pour oil to a depth of about 1 1/2 inches (4 cm) in a heavy saucepan and heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-frying thermometer.
Spray a 1 1/2-inch (4-cm) cookie scoop (a #60 scoop) with nonstick cooking spray. Using the scoop, scoop up 3 or 4 balls of the dough and drop them straight into the oil. Fry, turning the balls once, until deep golden brown, 1 1/2 to 2 minutes total. Transfer to the paper towel–lined baking sheet to drain. Repeat with the remaining dough, cooking them in batches to avoid crowding the pan and adjusting the heat as necessary to maintain the oil at 375°F (190°C). If necessary, wipe the scoop and spray again with cooking spray to prevent the dough from sticking.
While the doughnuts are still warm, place them a few at a time into the cinnamon-sugar mixture and toss until evenly coated. Serve warm with the raspberry jam alongside for dipping. Makes about 26 doughnuts; serves 6.
Williams Sonoma Test Kitchen