BUTTERMILK DOUGHNUTS


3 1/4 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/2 teaspoon salt
2 large eggs 
1 cup granulated sugar plus extra for coating (optional) 
2/3 cup buttermilk
1/4 cup unsalted butter, melted 
1 1/2 teaspoons vanilla extract 
Vegetable oil for deep frying
Confectioners' sugar or cinnamon sugar for coating (optional)

In a large bowl, sift together the first six ingredients. In another large bowl,
using a hand-held electric mixer set at medium-high speed, beat the eggs and
granuiated sugar until combined. In a small bowl, stir together the buttermilk, 
butter and vanilla until combined. Beat this mixture into the egg mixture. With 
the mixer set on low speed, add the flour mixture and beat just until smooth. Cover 
the dough and refrigerate for about 1 hour.

In a deep-fat fryer or a heavy sauce pot, heat oil to 375 degrees. While oil is 
heating, cut out the doughnuts: On a well-floured surface, with a floured rolling 
pin or floured hands, roll or pat the dough I out so it is about' 1/2-inch thick. 
With a floured doughnut cutter, cut out doughnuts and holes. Gather the scraps together 
and reroll, cutting out doughnuts and holes until all I dough' is used. Fry doughnuts, 
three at a time, for about 30 to 60 seconds on each side or until golden, turning once 
with a slotted spoon. Lift doughnuts from hot oil with the slotted spoon and drain on 
several layers of paper towels.  Repeat with remaining doughnuts and holes, cooking 
about eight holes together at once. Serve as is, or shake in a, bag with granulated, 
confectioners or cinnamon sugar to coat.  Makes about 16 doughnuts.