Name: Doughnuts with Grapefruit Curd and Citrus Sugar
Yield: Makes about 12
Ingredients: 1 tablespoon finely grated grapefruit zest; 1 cup fresh white grapefruit juice, strained; 4 large egg yolks; 2 large eggs; ½ cup sugar; ½ teaspoon kosher salt; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 4 tablespoons unsalted butter, cut into pieces; ⅓ cup sugar; 1 tablespoon finely grated grapefruit zest; ¾ cup whole milk; ½ vanilla bean, split lengthwise; 3 tablespoons sugar, divided; 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons); 1 large egg; 1 large egg yolk; 2 tablespoons honey; 1 teaspoon finely grated lemon zest; 1 teaspoon kosher salt; 2¾ cups all-purpose flour, plus more for dusting; 4 tablespoons unsalted butter, room temperature, cut into pieces; Vegetable oil (for frying; about 6 cups), plus more for bowl; A 2¼–2½-inch round cutter; a deep-fry thermometer

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Ted Cavanaugh

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Recipe notes