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)