Gingerbread Drop Doughnuts with Raspberry Jam

Directions:

• In a large bowl, whisk together the flour, brown sugar, ginger, 1 Tbs. of the cinnamon, the cloves, nutmeg, salt, baking powder and baking soda. In a large measuring cup, whisk together the buttermilk and egg until combined. Pour the wet ingredients into the dry ingredients, then add the butter and vanilla. Stir just until thoroughly combined and the mixture is uniform; do not overmix. Cover and set aside to rest at room temperature for 30 minutes to 1 hour.
• In a shallow bowl, stir together the granulated sugar and the remaining 1 Tbs. cinnamon. Set aside.
• Line a baking sheet with paper towels. Pour oil to a depth of about 4 cm in a heavy saucepan and heat over medium-high heat until the oil reaches 190°C on a deep-frying thermometer.
• Spray a 4-cm cookie scoop with non-stick cooking spray. Using the scoop, scoop up 3 or 4 balls of the dough and drop them straight into the oil. Fry, turning the balls once, until deep golden brown, 1 1/2 to 2 minutes total. Transfer to the paper towel-lined baking sheet to drain. Repeat with the remaining dough, cooking them in batches to avoid crowding the pan and adjusting the heat as necessary to maintain the oil at 190°C. If necessary, wipe the scoop and spray again with cooking spray to prevent the dough from sticking.
• While the doughnuts are still warm, place them a few at a time into the cinnamon-sugar mixture and toss until evenly coated. Serve warm with the raspberry jam alongside for dipping. Makes about 26 doughnuts; serves 6.
• Williams-Sonoma Test Kitchen