Doughnuts With Grapefruit Curd And Citrus Sugar Food

DOUGHNUTS WITH GRAPEFRUIT CURD AND CITRUS SUGAR

Steps:

• Grapefruit Curd:
• Bring grapefruit juice to a simmer in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 12-14 minutes. Let cool slightly.
• Whisk egg yolks, eggs, sugar, and salt in a medium heatproof bowl to combine. Whisk in grapefruit zest, lemon zest, lemon juice, and reduced grapefruit juice. Set bowl over a large saucepan of simmering water. Cook, whisking almost constantly, until curd is thickened, 6-8 minutes. Remove from heat and whisk in butter, adding a few pieces at a time.
• Transfer to a nonreactive bowl and press a piece of plastic wrap directly onto surface of curd. Chill until set up and very cold, at least 4 hours and up to 12 hours.
• Citrus Sugar:
• Combine sugar and zest in a small bowl. Let sit uncovered 12 hours to dry out. (You can also microwave on high in 15-second intervals, stirring and letting cool slightly between intervals, until dehydrated.)
• Transfer to a blender and blend until powdery. (Or, work zest into sugar with your fingers; just make sure to break up any clumps.)
• Doughnuts:
• Heat milk in a small saucepan or microwave until just warm (you want it to be between 105°F and 110°F). Transfer to the bowl of a stand mixer and scrape in vanilla seeds; reserve pod for another use. Add 1 Tbsp. sugar and sprinkle yeast over. Let sit until yeast starts to foam, about 5 minutes.
• Add egg, egg yolk, honey, lemon zest, salt, and remaining 2 Tbsp. sugar. Mix gently with a wooden spoon until barely combined. Add 2 3/4 cups flour and knead with a dough hook on medium-high speed until dough comes together into a mass that no longer sticks to the sides of bowl and is beginning to climb up the hook, about 5 minutes. (Dough should spring back immediately when pressed.) Reduce speed to medium-low; add butter a couple of pieces at a time, working in completely after each addition.
• Turn out dough onto a work surface and knead with your hands until smooth and springy, about 2 minutes. Transfer to a very lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 2 hours.
• Turn out dough onto a lightly floured surface and roll out 1/2" thick. Cut out doughnuts with cutter, twisting cutter to release them. Reroll any scraps. Transfer to a very lightly floured parchment paper-lined baking sheet. Cover with a kitchen towel; let sit in a warm spot until slightly puffed and dough springs back lightly when pressed, 40-45 minutes.
• Fit a wide heavy pot with thermometer; pour in oil to come at least 2" up sides. Heat over medium-high until thermometer registers 325°F. Fry 3 or 4 doughnuts at a time, turning halfway through, until deep golden brown, about 6 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet; let cool.
• Using a paring knife, poke a hole in the top of each doughnut, being careful not to push through to the opposite side. Transfer grapefruit curd to a piping bag or resealable plastic bag (snip off one corner) fitted with a 1/4" round tip. Fill doughnuts with grapefruit curd, then coat generously with citrus sugar.
• Do Ahead
• Citrus sugar can be made 3 days ahead. Store airtight at room temperature.

GRAPEFRUIT CURD

Steps:

• In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
• Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes).
• Spoon into a warm, sterilized jar and seal.
• Store in refrigerator for up to 1 month.

GRAPEFRUIT CURD

Steps:

• Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
• Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
• Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.

GINGER GRAPEFRUIT CURD

Steps:

• Simmer the grapefruit juice in a small saucepan, reducing to 1/2 cup / 120 ml. Let it cool a bit.
• Cream the butter in a medium stainless steel bowl (note: you'll use this bowl as a makeshift double-boiler later). Add the sugar and beat until fluffy and light. Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition. Stir in the salt, and then gradually add the grapefruit juice, lemon juice, and ginger juice - working the juice in as you go.
• Rinse out the small saucepan you used earlier, and fill 1/3 of the way full with water. Bring to a simmer, and place your stainless steel bowl of curd on top of it. Stir constantly, and heat the curd slowly enough that the sugar (if you used it) has time to dissolve. This step usually takes me about ten minutes. Pull the curd from the heat when it is just thick enough to coat your spoon - my thermometer usually reads ~166F (it will continue to climb a bit off heat, keep that in mind). Your curd will thick substantially as it cools.
• There's no need to strain it, unless you somehow ended up with a few lumps (which you shouldn't). And it keeps refrigerated for a week, or up to a month in the freezer. I love it warm or cold.