It’s no surprise to anyone here that I’m a huge believer in brunch. Even better when it includes a patio and loved ones. For Mother’s Day, my friend Sarah Sweeney and I styled a simple outdoor brunch and it’s being shared over on Lauren Kelp today! To make things even sweeter, I’ve got a recipe for miniature baked donuts with a grapefruit glaze that you’ll want to be sure to make for your own Mother’s Day celebrations this weekend.
Head over to Lauren Kelp to view the full post and circle back around to grab the recipe for these sweet treats.
BAKED AND GLAZED MINI GRAPEFRUIT DONUTS
For the donuts:
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cups granulated sugar
2 eggs, beaten
1/4 cup plain Greek yogurt
1/2 tsp vanilla
1 tbs olive oil
1/4 cup milk
1/4 cup grapefruit juice
1/4 cup lemon juice
1 Tbsp grapefruit zest
For the glaze:
1 cup powdered sugar
2-3 Tbsp grapefruit juice
1-2 tsp lemon juice
1/8 tsp salt
Preheat oven to 350 degrees F and grease your mini donut pans with coconut oil spray.
In a large bowl, combine flour, baking powder, and salt.
In a separate bowl, combine sugar, eggs, yogurt, vanilla, oil, milk, lemon and grapefruit juice and zest.
Mix wet ingredients with flour mixture.
Using a piping bag, fill each donut well about 3/4 of the way full.
Bake for 12-15 minutes, or until golden. Allow to cool completely.
In the meantime, prepare the glaze by whisking all ingredients together. Add additional juice if needed.
Dip cooled donuts into the glaze and place on drying rack to set.