grapefruit poppyseed doughnuts
1 1/4 cups + 2 tablespoons all-purspose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon grapefruit zest
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 tablespoon poppy seeds
1 teaspoon vanilla extract
1/4 cup full-fat Greek yogurt
1/4 cup whole milk
Preheat oven to 350 degrees (F). Lightly grease a doughnut pan; set aside.
In a small bowl whisk together flour, baking powder, and salt; set aside.
In a separate small bowl combine sugar and grapefruit zest, and mix with your fingers until zest is evenly distributed in the sugar.
In the bowl of a stand mixer fitted with the paddle attachment add the butter and sugar and beat until light and fluffy; about 2 minutes. Add egg, poppy seeds and vanilla, and beat until smooth.
Carefully pour half of the dry mixture into the wet ingredients, stir once or twice, then gently fold in the greek yogurt; do not over beat here! Pour in the rest of the dry ingredients, stirring again just once of twice before adding the milk. Carefully fold mixture together using a rubber spatula, stirring only until mixture is evenly combined.
Pour batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 11-12 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!