I know what you're thinking, "Grapefruit donuts? WTF, Emma?" Ok but hear me out: donuts are an awesome breakfast treat and grapefruit is pretty much a breakfast food too. So, you know, why not? These are light and fluffy with a sweet and tart glaze. Very different and very, very tasty.I'm not sure if you can tell from the photos but these donuts are a very light pink hue. So they are also adorable. I really wanted to add pink sprinkles but then I realized I didn't have pink sprinkles. And then I thought, "Why did I just assume I would have pink sprinkles?" But my kitchen cabinets are insanely random. If you came over to my house and peeked in my kitchen cabinets I promise you would laugh. I have surprisingly large quantities of corn syrup and black beans.But enough about black beans, let's talk about donuts. I've made my fair share of donuts and I've read even more recipes discussing how to get the best yeasted donuts. I have been itching to try The Pioneer Woman's donut recipe (I'm a huge Ree fan!), so I gave it a go with a few modifications to change up the flavor (adding in grapefruit here and there).
Grapefruit Donuts, makes 15-18 (plus holes!)
1 cup milk (I used 2% but whole would be good too)
1/8 cup grapefruit juice
1/4 cup sugar
2 1/4 teaspoons instant dry yeast
1/2 cup + 2 tablespoons butter
4 cups flour
1/4 teaspoon salt
1 tablespoon grapefruit zest
*oil for frying (or shortening, if that's your thing)Warm the milk and grapefruit juice for about a minute in the microwave, stir in the sugar until it dissovles. Pour in the yeast, give it a stir (just one or two) and let this just sit and bubble for 5-8 minutes.
Melt the butter in the microwave (or stove top, don't let me hamper your style if you hate microwaves) until it's just nearly mealted. Stir in the eggs. Pour the egg mixture into the bowl of a KitchenAid mixer, and with the dough hook attachment turn it on low. Pour in the yeast mixture. (You can do this all by hand too if you don't have a mixer. No worries.) Now begin adding the flour 1 cup at a time, then the salt and zest. Now turn your mixer up a knotch and let it knead the dough for 8-10 minutes. It should form a loose dough and begin slapping the sides of the bowl when it's done. If your dough seems too liquidy then add another tablespoon of flour (I did, mine needed it). Put the dough in a lightly greased bowl, cover and refrigerate overnight.In the morning roll out the dough (while it's still cold) and cut out your donuts. You can use biscuit cutter, cookie cutters or the openings of jars/glasses. The dough should be 1/2-inch thick (or a little less is ok too). Lay the donuts on a baking sheet, cover with a towel and allow to rise in a warm place for one hour. If your house is freezing (like mine sometimes is in the mornings) then try turning your oven on low for a few mintues, turning it off and then sticking the donuts in the oven to rise. But don't bake them!
Heat enough oil in a pot so that the donuts will have room to float. You want the oil to reach right around 375°F, a candy thermometer is very useful here. If you don't have one and are feeling stubborn about buying one, then you can always test your oil by using the donut holes as testers. The donuts should cook on each side for about 30-45 seconds each and then remove them to a bed of paper towels.
For the glaze (this is where most of the grapefruit flavor is!) whisk together 1/2 cup grapefruit juice and 2 3/4 cups powered sugar. The glaze will naturally be a soft pink color, if you want more add a little red and yellow food coloring.Dip the cooled donuts in the glaze and set them on a rack above a baking sheet lined with wax paper or paper towels (for easy clean up). I like to dip mine twice, letting the glaze set in between each coat of glaze. Maybe you like one coat, maybe you like five coats, no judgments here.I absolutely loved this recipe and will for sure be making these again. If you're not feeling the grapefruit then feel free to stick to the classic version. Or if you want an easier/quick version check out these biscuit donuts. Happy breakfast! xo. Emma