Doughnuts for breakfast are pretty much the best thing ever! Yesterday we both had the morning off, so I baked these grapefruit poppy seed pretties as an extra special morning treat, and whoa! It was instant love. I ate two without muttering a single word! And if you know me at all, that never happens. I’m a chatter box through and through.
What I really love about these poppy seed freckled doughnuts is how light and citrusy they are! They’re a nice way to break up all the heavy Winter foods lingering around these days. And I just really love citrus! It’s ultimately refreshing… even – or should I say especially – in doughnut form 😉
The grapefruit taste here is subtle, yet brilliantly vibrant – especially in the glaze (!!!). If you’re a fan of citrus-y desserts, I think you’re going to fall hard for these delightful little doughnuts! Just be warned… stopping at one most likely isn’t going to happen! They’re addicting.
Baked Grapefruit Poppy Seed Doughnuts
- For the donuts:
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 1/2 cup granulated sugar
- 1 tablespoon grapefruit zest
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk (whole, reduced fat, skim, or almond should work fine here)
- For the glaze:
- 1 1/4 cups confectioners' sugar
- 1-2 tablespoons grapefruit juice
- For the donuts:
- Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.
- In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.
- In a large bowl combine the granulated sugar and grapefruit zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg and vanilla; beat well. Stir in milk.
- Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
- Spoon the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
- Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling wrack to cool completely.
- Once cool, dip each doughnut in glaze and serve! The glaze does take a few minutes to set, so you may want to wait about 5 minutes after glazing to dig in... but it's hard!
- For the Glaze:
- In a wide, shallow dish combine juice and sugar, and whisk to combine. Carefully dip cooled doughnuts in the glaze, and let rest for 5 minutes - if you can wait - before serving.