Grapefruit Curd Stuffed Doughnuts
Hi, hi! If you can’t already tell, the blog got a major facelift in the last 24 hours. I’m feeling a little giddy today–be prepared for a lot of exclamation points. I apologize in advance.
You see, the new design has been a work in progress for nearly two months, and I am so, so excited to finally share it with you guys. I actually started the process back in May of last year–and have been patiently waiting for my turn this whole time.
It has been very, very hard (I’m the most impatient person in the world), but I knew it would be well worth the wait in the end.
None of this could have happened without Lindsay, the incredibly talented designer of Purr Design. Somehow, despite my incoherent and long-winded emails, she was able to come up with exactly what I was looking for.
And what better way to celebrate than with homemade doughnuts!
Of the fried and yeasted variety! If that wasn’t enough, I went ahead and stuffed them with homemade grapefruit curd. I know it’s January and we’re still pretending to eat healthy food every meal of every day, but I couldn’t help myself.
These are way too much fun not to share.
I have to admit…I’m a little surprised I made these. I mean, I’m all for doughnuts–but I have always loathed the idea of frying at home. Pan frying? Sure. Shallow frying? Occasionally.
Deep frying? Um…no.
It just sounds messy and obnoxious, doesn’t it? I mean, that’s why people buy those machines that do all the work for them! But the thought of homemade fried doughnuts, in the comfort of my own kitchen, lured me in.
So I sucked it up, bought the oil, found my frying thermometer, and went to town.
Verdict? It’s really not that bad. In fact, it was pretty painless. It really didn’t make that much of a mess and my apartment smelled like fried donuts all day. And trust me, there are worse things in life. Like traffic. In Washington, DC.
Anyway, the worst part about frying is figuring out what to do with the oil once you’re done. The most important step is to leave it alone and allow it to cool completely. Obviously, you can then choose to find a container and discard it–but in this case, I recommend using a ladle and measuring cup, filtering it, and saving the oil (in the original container) for a future batch of doughnuts (or other fried good).
Frying oil should last for at least 2-3 additional uses–depending on the type of food you’re frying–and this makes the process much more cost-effective.
These doughnuts are a little time-intensive, but well worth the effort. They are true, fried doughnuts–made with a yeast dough consisting of bread flour, water, active dry yeast, salt, sugar, eggs, and melted butter.
They are soft and doughy–and go perfectly with a nice dusting of granulated sugar. Although you could certainly stop there–the sweet, creamy, and tart grapefruit curd filling takes them over the top.
It’s celebration time!
P.S. Hopefully any website glitches have already been addressed, but if any of you notice anything wonky on the site over the next few days–please send me an email or write a comment below—and I’ll try to address it right away! Thanks!