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1
Whisk first 4 ingredients in medium bowl to blend.
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2
Stir in crystallized ginger and lemon peel.
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3
Whisk sugar, eggs, and vanilla extract in large bowl to blend well.
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4
Stir in cream and melted butter.
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5
Add dry ingredients and stir to blend well (dough will be sticky).
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6
Cover bowl with plastic wrap; chill at least 1 hour.
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7
(Dough can be prepared 1 day ahead.
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8
Keep refrigerated.)
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9
Mix sugar and ground ginger in medium bowl to blend.
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10
Line large baking sheet with plastic wrap.
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11
Roll out dough on generously floured surface to 3/4-inch thickness.
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12
Using floured 2 1/4-inch cookie cutter, cut out dough rounds.
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13
Using floured 1 1/4-inch cookie cutter, cut out hole in center of each large dough round, forming doughnuts.
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14
Gather dough scraps and reroll on floured surface.
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15
Repeat process, cutting out more doughnuts until all dough is used up.
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16
Place doughnuts on prepared baking sheet.
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17
Line another large baking sheet with several layers of paper towels.
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18
Combine vegetable oil and shortening in heavy large pot.
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19
Attach deep-fry thermometer inside pot.
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20
Heat oil mixture over medium heat until thermometer registers 350F.
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21
Adjust heat as necessary to maintain temperature.
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22
Using slotted spoon, carefully lower 4 doughnuts into oil.
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23
Cook until bottoms of doughnuts are deep golden brown, about 2 minutes.
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24
Turn doughnuts over and cook until bottoms are brown, about 2 minutes longer.
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25
Using slotted spoon, transfer doughnuts to paper-towel-lined baking sheet to drain.
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26
Cool slightly.
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27
While doughnuts are still warm, turn to coat in sugar topping.
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28
Repeat process with remaining doughnuts.
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29
Serve warm or at room temperature.
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30
(Can be prepared 1 day ahead.
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31
Cool completely.
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32
Wrap in plastic wrap and store at room temperature.)
