Watercress and Grapefruit Baked Doughnuts with Citrus Glaze and Grapefruit Pearls
In these Grapefruit Watercress Donuts, the peppery flavor of the watercress fades, leaving a lovely earthy taste that pears beautifully with the grapefruit. The grapefruit pears are a fun alternative to sprinkles.
250ml1 cup buttermilk (or mix full-fat milk with 3 teaspoons of lemon juice and let stand for five minutes)
1tablespoonpink grapefruit juice
For the grapefruit pearls:
Half a grapefruit
For the glaze:
200g1 ½ cups powdered sugar
Preheat oven to 175C/350F. Grease a doughnut pan.
Simmer the watercress for a few minutes until tender. Drain, refresh under cold water, squeeze out the moisture and puree with a hand-held blender or food mill. Set aside.
In a large bowl, whisk the flour, sugar, baking powder and salt.
In another bowl, whisk the watercress, egg, oil, buttermilk, butter, zest, juice and vanilla. Add to the dry ingredients and gently stir to combine but don’t overmix.
Fill the doughnut moulds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean. Allow to cool in the tray for 5 mintues, then carefully remove from the pan to cool completely on a wire rack.
For the grapefruit pearls
Peel and segment the grapefruit over a bowl to catch the juices (reserve for the glaze). Put the segments in a bowl and cover with olive oil. Gently stir, occasionally. After about 15 minutes the grapefruit will dissolve into pearls. Strain the grapefruit (reserve the infused oil for salad dressings) and rinse under cold water to remove traces of oil. Set aside.
For the glaze
Mix both ingredients until smooth, adding more juice to make a thin consistency. Dip the fully cooled doughnuts in the glaze and allow to cool on a wire rack. Top with the grapefruit pearls.
Watercress and Grapefruit Baked Doughnuts with Citrus Glaze and Grapefruit Pearls https://veggiedesserts.com/watercress-and-grapefruit-baked-doughnuts-with-citrus-glaze-and-grapefruit-pearls/ (C) Kate Hackworthy