Baked grapefruit buttermilk doughnuts

Baked grapefruit buttermilk doughnuts rolled in superfine citrus sugar -- better for you than a fried doughnut, as easy to make as muffins.

A few weeks ago, I caved. I gave in to trendiness, which I try so hard never to do. (So much so that I'm the person that will stop listening to a band once everyone else finds out about them.)

But I did it: I bought a doughnut pan.

Yep, baked doughnuts. You've seen them all over Pinterest and Facebook. Let's be honest, though. A baked doughnut is basically a muffin, only more ... well ... round. And with a hole in it. Making it a doughnut, technically. And making you feel like you're a stealthy-homemaking badass, eating a doughnut that is healthy because it's baked.

Howevs: Let's continue being honest. A doughnut, no matter what form it takes, is probably never going to be healthy. Or good for you.

Truth: You're probably never going to find a recipe for a kale-and-beet baked doughnut (and if you do, don't eat it -- that crap would be nasty). So let's put that little myth to bed.

Another truth, though, is that baked doughnuts are better for you than a fried doughnut. Not as good for you as a green smoothie but if your choice is only between baked and fried doughnuts, baked doughnuts win. I mean, better-for-you baked doughnuts win.

And, frankly, I'm enjoying this little trend even though the doughnut pan is a kitchen unitasker. (Well, unless you want to make really, really big ice cube rings for, say, a bajillion gallons of lemonade. Then it becomes a multitasker.) I mean, I made muffins that taste like doughnuts, so why not make doughnut-shaped muffins?

Which I did. With a ton of bright, tangy, grapefruit zest and creamy buttermilk. And finished with a superfine-sugar-and-candied-citrus-peel coating.

Are they healthy? Not really.

Are they made without butter and a minimal amount of sugar? Yes.

Are they healthier than the same doughnut, deep-fried? Hellz yes.

Go ahead, have a doughnut and Pin the bejesus out of it. But make it a better-for-you, baked grapefruit buttermilk doughnut.

You're welcome.

Baked Grapefruit Buttermilk Doughnuts

(inspired by Country Living)
Makes 10-12 doughnuts, depending on the size of your doughnut pan(s).


Ingredients:
1 cup granulated sugar, divided
3-4 strips candied citrus peel
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 egg
zest of 1 large grapefruit (about 1 tablespoon)
1 cup buttermilk
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 cup packed light brown sugar

Directions:
Preheat oven to 350 degrees.

Add 3/4 cup granulated sugar and the candied citrus peel to the bowl of a food processor and process until pulverized into a superfine sugar powder (some flecks of peel will remain). Pour into a shallow bowl and set aside.

In a large bowl, whisk together the flour, baking powder, ginger and salt (the dry mix) and set aside. In another bowl, lightly beat the egg and then whisk in the zest, buttermilk, coconut oil, vanilla, brown sugar and remaining 1/4 cup of the granulated sugar (the wet mix). Add the wet mix to the dry mix and stir until combined.

Scrape the batter into a gallon-sized ziplock bag and snip off the tip of one of the bag corners to form a pastry bag. Pipe the batter into two 6-cavity prepared doughnut pans (or use one pan and make 2 batches) and bake for about 15 minutes or until the doughnuts spring back when lightly pressed.

Using a small rubber spatula, remove the doughnuts from the pan one at a time and roll them in the superfine sugar mixture (they will be only just lightly coated) and set on a wire rack. Cool completely.

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