During the holiday season, one perk of being an architect at a small firm is that the contractors and clients give you gifts. Typically in the form of chocolate, fruit and alcohol. Unless the gift is something you can’t share, the bosses leave it for us all to eat and we gain about 10 pounds in a couple weeks. This year a few have shown up a bit late and last week we received large box of grapefruit. They basically forced us all to take some home. I like grapefruit juice but have never been a big fan of eating a grapefruit, but I had just come across this recipe for Grapefruit Donuts on A Beautiful Mess earlier in the week. A Beautiful Mess is quickly becoming one of my favorites, I just started following it a bit ago, and have several projects/ideas to work on from it.
One thing about doughnuts that I forget is that they take forever to make. But really, it is totally worth it. I forgot how long the oil takes to heat up. Since the dough needs an hour to rise, I would start heating the oil maybe a half hour after the dough has started rising to speed up the process. These were really good doughnuts, but I wish they had a little stronger flavor. She suggests dipping them twice or maybe even more. This would probably make the flavor stronger since the glaze is just juice and powdered sugar. I didn’t have enough glaze to do that, so just drizzled the extra over the top of them. I was thinking maybe next time of adding some crushed walnuts or cashews to the glaze, I think that would also add a great texture and flavor. Guess we will find out in about a year when I get around to making doughnuts again.
makes 15-18 and holes
- 1 cup milk
- 1/8 cup grapefruit juice
- 1/4 cup sugar
- 2 1/4 teaspoons instant dry yeast
- 2 eggs
- 1/2 cup + 2 tablespoons butter
- 4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon grapefruit zest
- 1/2 cup grapefruit juice
- 2 3/4 cups powdered sugar
oil for frying
- Warm the milk and grapefruit juice for about a minute in the microwave, stir in the sugar until it dissolves 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 until it’s just nearly melted. 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)
- Now begin adding the flour 1 cup at a time, then the salt and zest. Now turn your mixer up a level 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 didn’t need to do this, but she did, so good to know in case you do too).
- Put the dough in a lightly greased bowl, cover and refrigerate overnight. (Based on other doughnuts I’ve made, you could probably put the dough in the freeze until it is slightly hard, like 20 minutes, or refrigerate for a couple hours)
- Once the dough is stiff, roll it out to about 1/2″ thick or slightly less. It will be a bit tough since it’scold.
- Cut out your doughnuts. I used a large glass and shot glass for the holes, anything round will work. Lay the doughnuts on a baking sheet, cover with a towel and allow to rise in a warm place for one hour.
- Heat enough oil in a pot so that the doughnuts will have room to float, at least an inch. Use a thermometer to watch the temperature. They suggested the oil be around 375 degrees, I found that 325 degrees was better, they were cooking on the outside too fast at 375. The doughnuts should spend about 30 to 45 seconds in the oil on each side. You can use a doughnut hole to test how fast they are cooking or if the oil is too hot. After they are done, remove them to a bed of paper towels.
- Let them cool while you mix up the glaze. Wipe the powdered sugar and juice together. If it is a bit runny, add more sugar to thicken it up.
- Dip the cooled doughnuts in the glaze and set them on a rack above wax paper or paper towels.Let the glaze cool and set before serving.