Gingery Doughnut Fingers

1. Prepare the Ginger Sugar

In a small bowl, mix together the sugar and ground ginger. This simple blend will transform into a delightful coating later on.

2. Start the Dough

Pour the milk into a mixing bowl, sprinkle the yeast over the top, and then cover it with a bit of flour. Let this mixture rest for about 10 minutes. It might seem like nothing is happening, but this step is crucial for activating the yeast.

3. Mix the Ingredients

To the milk and yeast mixture, add the egg, sugar, grated fresh ginger, ground ginger, salt, and cinnamon. Mix everything together using an electric mixer. After about 10 minutes, your kitchen will smell like a gingerbread house, and the mixture should be well combined.

4. Incorporate the Butter

Pour in the melted butter and mix until the dough starts pulling away from the sides of the bowl, which usually takes around 5 minutes. This buttery addition gives the doughnuts their rich flavor and tender crumb.

5. First Rise

Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes. Then, move it to the refrigerator for a 2-hour chill. This period allows the dough to develop its texture and flavor.

6. Shape the Doughnuts

After chilling, dust your work surface with flour and cut the dough into small pieces. Roll these pieces into finger-sized logs and place them on a greased cookie sheet. Cover with a kitchen towel to keep them cozy.

7. Second Rise

Let the shaped dough rise in a warm place for another 2 hours. This step is vital for achieving that light and airy texture.

8. Fry the Doughnuts

Heat lard or vegetable oil in a large saucepan to 350°F, using a deep-fry thermometer to ensure precision. Fry the doughnuts in batches for 2-3 minutes, until they're golden and crispy. Drain them on paper towel–lined plates to rid excess oil.

9. Coat with Ginger Sugar

While still warm, roll the doughnuts in the ginger sugar mixture. The warmth helps the sugar coat each doughnut perfectly, creating a sparkling, crisp exterior.