Donut Holes with
Ginger Whipped Cream
Serves 4
- 1/2 pound Master Doughnut Dough, rolled
out 1/2-inch thick
- 1 tablespoon five spice powder
- 1/2 cup sugar
- 1/4 cup ginger syrup*
1 cup whipped cream
Cut dough into 1-inch rounds and place on a parchment-lined or
greased cookie sheet. For second proof: pre-heat oven to 200
degrees. When hot, turn oven off and place formed doughnuts,
covered with a damp cloth, in oven. Let rise for about 30
minutes. Prepare a fryer or medium stock pot filled 1/3-full
with canola oil at 350 degrees.
Carefully lower doughnuts into hot oil, taking care not to
splash and not to crowd them. Meanwhile, in a small bowl,
combine five-spice and sugar. When doughnuts are GB&D (golden
brown and delicious), about 2 minutes total, remove them to a
paper towel-lined plate and, using a mesh strainer or shaker,
sprinkle with spiced sugar. To serve, dollop whipped cream on
plate, make a well and fill with ginger syrup, surround with hot
donuts, dip and eat!
*Ginger Syrup
- 2 cups sugar
- 1 cup fresh ginger, cut into 1/8-inch slices (about 1 large
hand)
- 1 cup water
In a medium saucepan over high heat, combine sugar, ginger and
water and bring to a boil. Reduce heat and simmer until syrupy
and reduced by half, about 30 minutes. Strain ginger pieces out
and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until
dried thru, about 4 hours and voila-ginger candy)
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