{"id":514,"date":"2016-03-26T15:47:08","date_gmt":"2016-03-26T15:47:08","guid":{"rendered":"http:\/\/pixiedustgourmet.com\/?p=514"},"modified":"2016-03-28T13:12:56","modified_gmt":"2016-03-28T13:12:56","slug":"strawberry-grapefruit-doughnut-holes","status":"publish","type":"post","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/2016\/03\/26\/strawberry-grapefruit-doughnut-holes\/","title":{"rendered":"Strawberry Grapefruit Doughnut Holes"},"content":{"rendered":"

\"12899808_10153985365323077_1689623571_n\"<\/h2>\n

Gluten-Free Strawberry Grapefruit Doughnut Holes Recipe<\/span><\/h2>\n
\n
\n

I am just mad for grapefruit! I think it is by far the least appreciated\u00a0citrus fruit in cooking and baking and I aim to change that! This recipe is a variation on gluten-free apple fritters that I have been making for a couple of years. The combination of juicy, bitter grapefruit with sweet, bright strawberries makes a lovely combination and an unusual but addictive donut hole flavor! Thanks to A Girl Defloured for inspiration<\/a> for this recipe!<\/p>\n

Prep Time: 30 minutes;\u00a0Cook Time: 20 minutes (4 minutes per batch);\u00a0Total Time: 50 minutes<\/p>\n<\/div>\n

\n

Yield: 30 doughnuts holes<\/p>\n<\/div>\n<\/div>\n

Ingredients<\/span><\/h4>\n

For the doughnut holes<\/span>\"12910374_10153985365278077_117419423_n\"<\/strong><\/p>\n

    \n
      \n
    • 1\/2 C sugar<\/li>\n
    • 1\/2 C grapefruit glaze (see below)<\/li>\n
    • 1\/4 C butter, softened<\/li>\n
    • 2 large organic eggs<\/li>\n
    • 1\/2 C buttermilk, shaken<\/li>\n
    • 2 tsp all-natural strawberry extract (I recommend Bakto brand available on Amazon)<\/li>\n
    • Zest of 1 grapefruit<\/li>\n
    • 2 C gluten-free flour blend (I recommend Cup4Cup or Better Batter)<\/li>\n
    • 2 tsp baking powder<\/li>\n
    • 1 tsp baking soda<\/li>\n
    • 1\/2 teaspoon salt<\/li>\n
    • 3-4 C safflower oil for frying<\/li>\n
    • 1\/2 C powdered sugar for dusting<\/li>\n<\/ul>\n<\/ul>\n
      For the\u00a0glaze<\/strong><\/span><\/div>\n
        \n
      • 2 1\/2 C of fresh squeezed grapefruit juice (2-3 grapefruits squeezed)<\/li>\n
      • Zest of 1 grapefruit<\/li>\n
      • 1 \u00a0C sugar<\/li>\n
      • 1 tsp all natural strawberry extract (I recommend Bakto brand available on Amazon)<\/li>\n<\/ul>\n

        Instructions<\/span><\/h4>\n
          \n
        1. \"12884413_10153985365388077_864042602_n\"Heat the glaze ingredients in a small saucepan and bring to a simmer. Reduce heat and simmer until the syrup has reduced to 1 cup. Set aside to cool.<\/li>\n
        2. Using a deep\u00a0fryer or a pot with a candy thermometer, heat the safflower oil to 360\u00ba – 375\u00b0 F<\/li>\n
        3. Beat the butter and sugar together in a large bowl until fluffy<\/li>\n
        4. Beat in the eggs, buttermilk, strawberry extract, zest and 1\/2 C of the grapefruit syrup until combined<\/li>\n
        5. Add the flour blend, baking powder, baking soda and salt and beat until smooth<\/li>\n
        6. When oil is hot, use small cookie scoop to drop rounds of batter into the oil<\/li>\n
        7. Fry until they are golden brown all over about 3-4 minutes per batch (they will often flip in the oil when one side is done – otherwise you can do this yourself)<\/li>\n
        8. Dry on paper bags<\/li>\n
        9. Dip the donut holes in the remaining glaze as soon as they are cool enough to handle and then toss in powdered sugar<\/li>\n
        10. Serve immediately!<\/li>\n<\/ol>\n

          Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

          Gluten-Free Strawberry Grapefruit Doughnut Holes Recipe I am just mad for grapefruit! I think it is by far the least appreciated\u00a0citrus fruit in cooking and baking and I aim to change that! This recipe is a variation on gluten-free apple<\/p>\n","protected":false},"author":1,"featured_media":519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[45,64,46,14,1],"tags":[17,82,18,81,83,85,84],"class_list":["post-514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-brunch-recipes","category-dessert","category-recipes","category-uncategorized","tag-breakfast","tag-citrus","tag-dessert","tag-donuts","tag-grapefruit","tag-snacks","tag-strawberry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pixiedustgourmet.com\/wp-content\/uploads\/2016\/03\/12910374_10153985365278077_117419423_n-e1459007086134.jpg?fit=928%2C535&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6ZJS1-8i","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":7,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":530,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/514\/revisions\/530"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/519"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}