Healthier donuts that are baked, not fried, and has the best wintry-citrus flavor of grapefruit.
This may sound silly but I just discovered a new fruit this winter, Florida grapefruit and I couldn’t be happier in sharing this recipe with you today!
I swear, I feel like I’ve been under a rock all this time because I’ve always heard of grapefruits but have never tried it until recently. I tend to stick with the basics, you know the typical apples, oranges and bananas but this year I’m committed to trying all sorts of new fruits and lately it’s been all about the wintry citrus flavor of the Florida grapefruit.
Every now and then, I like to throw in a bit of fun facts about the main ingredient of the recipe, similar to a recent post I had done on pomegranates. For example, did you know half of a Florida grapefruitcontains at least 100 % of the recommended daily amount of vitamin C, which is an important nutrient that can help support a healthy immune system. In addition, grapefruits provide a significant amount of essential nutrients such as vitamins A and C, potassium and fiber making this a healthy snack. It’s a good thing, I’ve been eating half a grapefruit almost every other day.
In case you may have wondered when is a good time to eat grapefruits well, you’re in luck because right NOW is the best time. Florida grapefruit is harvested during the months of October through April and reaches its peak between January until March and because of Florida’s unique fertile soil and lush subtropical climate, the Florida grapefruit is the sweetest and juiciest variety of all grapefruits! (Be sure to look at the bar-coded sticker to see that it says Florida grapefruit)
The appearance of its exterior may not be the most appealing as opposed to the others but it’s what is INSIDE that matters most. Trust me, you’d want to eat this over a bowl or you just might have the best part of the fruit all over your counter!
Being that I’ve been in such a citrus mood lately, I’ve extended this fruit into my morning breakfast of healthier donuts. Don’t worry, this recipe has 1 tablespoon of fat per 18 donuts and they’re baked, not fried!
But if you think the flavor sounds weird, it’s totally worth a shot in trying. Think of all the citrus cakes and quick breads out there; donuts are no different. The glaze is probably one of the best part of the donut so if you don’t have a donut pan, you can certainly make this glaze and pour it over your favorite muffins, bread loaf, or even a cake. The sweet citrus of the grapefruit gives a nice pop of flavor.Print
- 2 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 egg whites, beaten
- 1 cup skim milk*
- 1 tablespoon vegetable shortening, melted
- 1 tablespoon fresh grapefruit zest
- 1 tablespoon fresh squeezed grapefruit juice, seeds removed
- 1–2 cups powdered sugar
- 1–2 tablespoons fresh squeezed grapefruit juice, seeds removed
- Heat oven to 325 degrees F. Using a baking spray with flour grease each donut cavity; set aside.
- In a large bowl whisk flour, sugar, baking powder and salt.
- Add to the flour mixture, egg whites, milk, shortening and grapefruit zest and its juice, mix until just combined. Note: do not over mix as this could toughen the donuts.
- Pour batter 1/2 full into each donut cavity, about 1/4 cup. Bake for 10-13 minutes until tops are lightly browned and a toothpick inserted in center comes out clean. Allow to cool over a wire rack to room temperature before pouring the glaze.
- Meanwhile in a small deep bowl, whisk powdered sugar and 1 tablespoon of grapefruit juice until well combined. If glaze is too thick, add a 1/2 tablespoon of grapefruit juice at a time and stir. If glaze is too thin, add 1/4 cup of powdered sugar at a time and stir till combined.
- Dip one half of each donut into the glaze and set to dry over a wire rack. Place a plate underneath to catch any drippings.
- To make the zigzag lines of the glaze, pour excess glaze into one corner inside of a plastic sandwich/snack bag and cut a small hole at the corner. Gently push glaze through the opened hole to drizzle. Set to dry, about 5 to 10 minutes. ENJOY!
*Full fat version of ingredient(s) may be substituted.
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