Grapefruit Buttermilk Doughnuts with Candied Zest Recipe

2018-10-29

Grapefruits are a relatively large citrus fruit that comes in different colors and flavors. While white Grapefruits are more bitter, acidic, and possesses a strong flavor, the pink grapefruit variety is gentler in that it is less acrid and not as biting as its white counterpart. Some even say the pink grapefruit varieties are lightly sweet. On the other hand, the red grapefruits are on another level in that they are absolutely sweet, have shorter aftertaste, and a gentle flavor that is appealing to the palate.

Bitter or Sweet?

Grapefruits are in high demand now, but it wasn’t always the case. When the only grapefruits being grown and produced were the white grapefruit cultivars, people did not take an immediate liking to them. They were disliked and avoided to be more exact. But thanks to the introduction of the mutated sweet Ruby Red Grapefruit people are now able to enjoy the taste, flavor and health benefits when eating fresh grapefruits.

How to make Grapefruit Buttermilk Doughnuts with Candied Zest

Prep Time: 20 mins

Ready In: 1 hr

Yields: 12 servings

Ingredients:

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 2 Tbsp. canola oil
  • 1 tsp. vanilla extract
  • 1 large Pittman & Davis Grapefruit
  • 4 strips of grapefruit zest
  • 1 cup confectioners’ sugar
  • 3 Tbsp. grapefruit juice

Directions 

  1. Using the non-stick spray, coat 2 six-cavity doughnut pans. Preheat oven to 350ºF. In the intervening time, combine flour, baking powder, 1 1/2 cups granulated sugar, ginger, and salt in a large bowl and mix well. Whisk canola oil, vanilla, buttermilk, egg and zest of 1 grapefruit in a separate small bowl to combine. Add the wet ingredients in the small bowl to the dry ingredients in the large bowl then stir. Spoon the batter into the prepped pans, ensuring you fill each cavity a little more than three-quarters. Bake in the preheated oven for 25 up to 30 minutes. Let cool for 5 minutes then turn doughnuts out onto a wire rack to cool.
  2. Whisk confectioners’ sugar and juice in a small bowl until smooth then set aside. Using a small saucepan, combine then bring to a boil the zest strips, 3 tablespoons granulated sugar, and 3 tablespoons water. Set heat to low and simmer the mixture for 5 minutes until sugar is completely dissolved. Strain, toss and coat the zest immediately with the remaining granulated sugar. Place on a chopping board and chop.
  3. Carefully dip the top of each donut in glaze then set on a wire rack with glazed side up so the excess glaze drips off. Sprinkle with chopped zest. Serve for breakfast, dessert, or a tasty snack.

 

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