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Doughnuts with Grapefruit-Vanilla Jelly

Doughnuts with Grapefruit-Vanilla Jelly



  • 1 1/2 cups fresh grapefruit juice
  • 1 vanilla bean, split lengthwise


  • 2 tablespoons olive oil, plus more for bowl
  • 1 1/4-ounce envelope active dry yeast
  • 3 1/2 cups all-purpose flour, plus more
  • 2 tablespoons plus 1 cup sugar
  • 1 tablespoon finely grated grapefruit zest
  • Vegetable oil (for deep-frying)

Recipe Preparation


  • Combine sugar, grapefruit juice, and pectin in a large saucepan; scrape in seeds from vanilla bean. Cook over medium heat, stirring, until sugar dissolves. Increase heat to high; whisk until mixture boils vigorously, about 6 minutes. Pour mixture into a shallow glass baking dish. Let cool completely at room temperature. Cover, and chill until set, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.


  • Lightly coat a large bowl with olive oil. Heat juice in a small saucepan over medium heat until an instant-read thermometer registers 110°–115°. Remove from heat; whisk in yeast. Let stand until mixture becomes foamy, about 10 minutes.

  • In a stand mixer fitted with a dough hook, mix 3 1/2 cups flour, 2 Tbsp. sugar, eggs, grapefruit zest, salt, 2 Tbsp. olive oil, and apple-juice mixture on medium speed until a sticky dough forms, 4–5 minutes. Transfer to oiled bowl. Turn to coat; cover with a kitchen towel. Let dough rise in a warm, draft-free place until doubled in size, about 1 hour.

  • Gently roll out dough on a floured surface to 1/2” thickness. Cut out rounds with biscuit cutter. Place on lightly floured baking sheets. Let rise until doubled, 30–40 minutes.

  • Place a wire rack inside a rimmed baking sheet; set aside. Pour remaining 1 cup sugar into a wide shallow bowl; set aside. Attach a deep-fry thermometer to side of a heavy pot. Pour vegetable oil into pot to a depth of 2" and heat over medium heat to 350°. Working in batches, carefully add doughnuts to oil. Fry until golden brown, about 2 minutes per side, allowing oil to return to 350° between batches. Using a slotted spoon, transfer doughnuts to rack; let drain for 2 minutes. Roll in sugar in bowl to coat.

  • Transfer grapefruit jelly to a pastry bag fitted with a 1/4" metal tip or squeeze bottle. Pipe a little more than 1 tsp. jelly into each doughnut. Serve immediately.

Recipe by Michael Solomonov,

Nutritional Content

1 doughnut contains: Calories (kcal) 196.9 %Calories from Fat 28.5 Fat (g) 6.3 Saturated Fat (g) 0.7 Cholesterol (mg) 24.9 Carbohydrates (g) 33.5 Dietary Fiber (g) 0.4 Total Sugars (g) 23.4 Net Carbs (g) 33.1 Protein (g) 2.3 Sodium (mg) 66.9Reviews Section

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