Sometimes, you get a recipe that you know could be good and somehow you missed a step or the recipe ingredients need to be rethought, rethunked, rethinked? Anyways, the ingredients need to be polished up a bit. And when a recipe like that goes haywire, you know in the back of your head that you can salvage it and probably make it better. But then there are times when you find a recipe…say on Pinterest and the picture looks amazing. Delicious! You could practically like the screen-kind of good and then you make it, following the instructions to a T and it is bad, bad bad! And worst part about it, you have no idea how to improve it! So between those two types…I’ve had a few bad recipes. Life of a foodblogger, eh?
Grapefruit Buttermilk Doughnuts with Candied Zest
And now for something completely different... Yes, these are grapefruit buttermilk donuts, and yes, they will make you and your tastebuds dream of spring. Enjoy!
- 2 cups all purpose flour
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 egg, lightly beaten
- 2 tbsp canola oil
- 1 tsp vanilla
- 2 grapefruits
- 1 cup powdered sugar
- Collect the zest from one grapefruit. Cut four two-inch long strips of the zest from the second grapefruit, and slice them thinly. Collect three tablespoons of juice from either or both of the grapefruits.
- Use non stick cooking spray to coat two six-cavity donut pans.
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, ginger, and salt, and mix well.
- In a small bowl, combine buttermilk, egg, canola oil, vanilla, and the zest of one grapefruit, and whisk until combined.
- Add the wet ingredients to the dry and stir.
- Spoon batter into pans, filling each cavity to a bit over 3/4 full.
- Bake for 25-30 minutes. Allow to cool in pan for five minutes before turning donuts out on a wire rack to cool completely.
- In a small bowl, whisk powdered sugar and grapefruit juice until smooth, then set aside.
- In a small saucepan, combine strips of zest, 3 tablespoons sugar, and 3 tablespoons water, and bring to a boil.
- Reduce heat to a low flame, and simmer until sugar has dissolved. Strain.
- Toss zest immediately in remaining unused sugar until coated.
- Transfer to cutting board and chop.
- Dip the top of each donut carefully in the glaze, then place on a wire rack glaze side up, allowing the excess to drip off. Sprinkle immediately with chopped zest.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 234mgCarbohydrates: 64gFiber: 1gSugar: 46gProtein: 4g
Nutrition information isn’t always accurate.
Karen @ The Food Charlatan
Sunday 23rd of February 2014
I am loving everything about this!! Must try! Especially with the 10,000 grapefruits I have!
And yes, I totally get the flop. I was in a weird flop-funk a few weeks back. Nothing was working unless it was a baked good, so I just ate lots of cookies for dinner. Great idea right? :)
Chels/Catz in the Kitchen
Monday 24th of February 2014
These are a great way to use up grapefruits that you have laying around. They are so fresh and cheery!
Friday 21st of February 2014
LOL, love the Monty Python reference in your Tasteologie blurb. These look amazing and I wish I had one to scarf right now!
Saturday 22nd of February 2014
Thanks! Chels wrote the post, and then I typed up the recipe and added the "summary" that we use on our profiles on Tasteologie, Foodgawker, Tastespotting, and the like - I thought the reference fit, but I wasn't sure if anyone would get it! Glad you did! :)
Thursday 20th of February 2014
Oh, these just look mouthwatering! I have a doughnut pan and I've been meaning to get it out and try some new recipes. :)
Saturday 22nd of February 2014
Well, this one definitely qualifies as new and different! It's a lighter, fruitier (obviously!) doughnut. I think you'll enjoy both this recipe and your new pan!