You could argue that it's a ridiculous indulgence to make homemade doughnuts. And while you wouldn't be wrong, I'd argue that these are eons better than anything you can buy at Krispy Kreme!
Makes about 36
2 eggs
3/4 cup sugar
1/4 cup whipping cream
Zest of 1 orange
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, cut into pieces, chilled
1/4 cup coarsely chopped crystallized or candied ginger
Vegetable oil for frying
Confectioners' sugar for dusting
In a large bowl, whisk together the eggs, sugar, whipping cream, zest, orange juice and vanilla. In a food processor, pulse together the flour, baking powder, salt and spices until blended. Add the butter and pulse a few times, until the mixture is a coarse meal and the butter is uniformly distributed. Fold the flour mixture into the egg mixture, blending until just combined. Fold in the ginger.
In a large saucepan or small stockpot, pour the oil to 1 inch deep. Heat on medium high to 350°F, until the end of a wooden spoon inserted into the oil slowly causes gentle bubbling around the wood. Use two soup spoons or a small ice cream scoop to carefully drop 1-inch balls of dough into the oil. (Err on the small side; if the balls are too big, they won't cook through.) Don't crowd the pan or the temperature of the oil will drop too steeply. Cook, turning occasionally, about 3 minutes, until nicely browned.
Use a slotted spoon to remove the doughnuts to drain on paper towels. Return the oil to temperature between batches, adding more as needed. Dust the finished doughnuts with powdered sugar and serve warm or room temperature.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.