My recipe was a combination of Emma's (which are fried, traditional donuts...didn't want to get addicted to fried/homemade donuts!) and the baked French donut recipe that I've been making. Here's what I did. (And here, again, is a link to the donut pan I LOVE!)
BAKED GRAPEFRUIT DONUTS
FOR DONUTS:
- 5 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg, beaten
- 1 1/2 cups flour (I did half cake flour and half almond flour, to add a little protein - I like finely ground, Honeyville Almond Flour for all of my baking)
- 2 1/4 teaspoons baking powder
- 1/4 teaspoons salt
- 1/2 teaspoon nutmeg
- 3/8 cup milk (I used almond milk, but any will do - coconut might upset the flavor though)
- 1/8 cup grapefruit juice
- 1 tbsp grapefruit zest
FOR GLAZE:
- 2 3/4 cups powdered sugar
- 1/2 cup grapefruit juice
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
- Cream together butter and sugar until fluffy. Add egg; mix well.
- Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk and grapefruit juice. Mix in grapefruit zest.
- Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and cool on a rack. (I like to use a tiny spatula and coax them out!)
- While donuts cool, whisk together ingredients for the glaze, making sure to whisk until smooth and slightly thick, with no clumps of sugar.
- Place a cookie sheet covered with wax paper under the rack. Making sure donuts are completely cooled, dip them in the glaze and replace on rack. Let glaze set for a few minutes before dipping a second or third time, if you wish. Due to the porous nature of these donuts (because they are cake-y and baked, they will soak up the glaze quite a bit. Dip as many times as you like, keeping this in mind).
- Makes 6 super yummy, tart, fruity donuts.
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