Grapefruit Curd Stuffed Doughnuts

🧂 Ingredients

• 10 ounces (300 mL) warm water
• 1½ tablespoons active dry yeast
• 4¼ cups (540g) bread flour

  divided
• 2 large eggs
• 2 ounces (55g) unsalted butter

  melted
• ⅓ cup + 2 tablespoons (90g) granulated sugar
• 1¾ teaspoons kosher salt
• 1 cup fresh grapefruit juice
• ⅔ cup (130g) granulated sugar
• 3 tablespoons cornstarch
• 3 large egg yolks
• 2 large eggs
• pinch kosher salt
• 1½ tablespoons cold unsalted butter
• ¼ teaspoon pure vanilla extract
• 8 cups vegetable oil

  for frying (roughly 8 cups)
• 1-1½ cups granulated sugar

  for rolling

Instructions

• 1 Prepare Doughnut Dough: Combine warm water, yeast, and a pinch of the granulated
  sugar in a large mixing bowl. Allow to proof for 5 minutes in a warm place until
  foamy.
• 2 Add roughly 1 cup of the bread flour and mix well. Allow mixture dough to sit
  for 30 minutes, uncovered, in a warm space. Add the eggs, remaining sugar, salt,
  and melted butter and mix well. Add the remaining bread flour, stirring with a
  large wooden spoon or your hands until well incorporated.
• 3 Transfer the dough onto a well-floured countertop and knead until soft, smooth
  and well incorporated. The dough will be sticky, but avoid adding too much
  additional flour. Place the dough in a clean, lightly oiled bowl, cover tightly
  with plastic wrap, and allow to rest in a warm place until double in size,
  roughly 1 hour. Meanwhile, prepare the curd (see recipe below).
• 4 Once the dough has doubled in size, place on a lightly oiled countertop and
  press or roll the dough flat until it is roughly ¾-inch thick. Using a 3-inch
  biscuit cutter, cut the doughnuts and place each piece of dough on a small
  square of parchment paper. Cover the doughnuts with a kitchen towel and allow to
  rest for 15 minutes before frying.
• 5 Prepare Grapefruit Curd: Combine the grapefruit juice, sugar, cornstarch, egg
  yolks, whole eggs, and salt into a small saucepan. Whisk to combine. Place over
  medium-low heat and whisk continuously until the mixture thickens and comes to a
  slow boil. Boil for 2 minutes - this will cook the cornstarch through - before
  removing from heat. Whisk in the cold butter and vanilla extract.
• 6 Strain the curd through a fine-meshed sieve set over a large bowl. Use a spatula
  to press the curd through the sieve. Allow the curd to cool completely (if
  peparing in advance, cover and refrigerate, beating well before using).
• 7 Fry and Serve Doughnuts: Heat vegetable oil (roughly 8 cups) in a large Dutch
  oven until the temperatures reaches 350°F (175°C). Fry 2 to 3 donuts at a time,
  inverting the parchment paper and setting the doughnut into the oil until the
  parchment releases. Fry for 2 to 3 minutes on each side, flipping with a slotted
  spoon or skimmer, until golden brown on both sides. Transfer the fried doughnuts
  to a paper-towel lined sheet pan and allow to cool until just slightly warm to
  the touch.
• 8 Place a thin layer of granulated sugar on a small baking sheet or plate.
  Transfer the curd to a piping bag fitted with a round tip. Toss the cooled
  donuts in granulated sugar until well coated on each side. Use a pairing knife,
  puncture the side of each doughnut to form a small hole. Place the tip of the
  piping bag into the hole and pipe 1 to 2 teaspoons of grapefruit curd inside
  (roughly). Serve immediately.

Nutrition Info