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!