Step 1

In a large bowl

Step 2

whisk together the eggs and the granulated sugar. Add the vanilla extract

Step 3

melted butter (or shortening) and milk

Step 4

and whisk until combined. In a separate bowl

Step 5

whisk the flour with the ginger and baking powder. Pour this mixture of dry ingredients into the bowl with the wet ingredients

Step 6

and mix everything together with a wooden spoon to form the dough. Cover the bowl with plastic wrap and refrigerate the dough for one hour. Roll out the doughnut dough on a lightly floured surface to ½–¾-inch thickness

Step 7

then cut out doughnuts with a 2¼-inch doughnut cutter. Re-roll the scraps until you have used up all the dough. Preheat the canola oil to 350ºF (180º) in a big pot or deep fryer. Fry the doughnuts

Step 8

four at a time

Step 9

for approximately 4 minutes

Step 10

flipping them after 2 minutes with the help of a fork. They should be a dark golden brown. Remove the doughnuts from the fryer and place on a baking sheet lined with a few layers of paper towel to soak up any excess oil. Dip the fried doughnuts in granulated sugar to coat. Doughnuts are best eaten the day they are made.