RED GRAPEFRUIT CURD
1 Cup Freshly Squeezed Red Grapefruit juice
1 Cup Granulated Sugar
1/2 Cup Cold Water
4 Tablespoon Corn Starch
1/8 teaspoon Salt
Zest of Grapefruits, well washed before grating
1/4 Cup Soymilk
2 Tablespoons Margarine
In a large saucepan, whisk together the juice and sugar, heating through over a medium high setting
Dissolve the cornstarch in the cold water and salt.
Once the juice and sugar have just come to a boil, add the cornstarch mixture.
Reduce the heat to medium and whisk, stirring constantly, until it comes to a full boil.
Add zest.
Allow to boil for 1 minute, without stirring; it should be quite thick.
Remove from heat.
Blend in the margarine, then soymilk, with the whisk.
Cool the curd, cover and refrigerate.
YEAST DOUGHNUTS
1 Cup Soy Milk, warmed
1/2 teaspoon Sugar
1 Tablespoon Instant Yeast (1 packgae)
1/2 Package Medium Silken Tofu, room temperature (225g)
1/3 Cup Sugar
1/4 teaspoon Salt
3 1/2 Cup All Purpose Flour, plus more for dusting
1/4 Cup Shortening, (vegetable oil may be substituted)
Warm the soy milk so it is tepid but not hot to the touch.
Add the 1/2 teaspoon sugar and yeast granules, stirring to combine and dissolve.
Let the yeast rest to prove, for 5 – 10 minutes or until bubbled and frothy.
Meanwhile, drain and blend the tofu in a food processor until very smooth.
In a medium saucepan, gently heat and whisk together the blended tofu, shortening, salt and remaining sugar.
Once combined, remove from the heat and add the dissolved yeast mixture.
Using an stand mixer, or by hand, add 3 cups of the flour to the bowl and with the dough hook, or a wooden spoon, add the warmed ingredients to create a soft, but not sticky ball of dough, adding more flour as necessary.
Transfer the dough to a large, slightly oiled bowl and cover.
Leave it in a warm place until it has doubled in bulk.
Move the dough to a lightly floured surfaced and with a flour dusted rolling pin, stretch the dough into about a 12″x9″ rectangle.
Using a glass or a biscuit cutter, cut the dough into rounds and leave, covered on a dusted baking sheet for about 40 minutes to rise.
In a large saucepan, heat 3″ – 4″ of oil. Using a candy thermometer, bring the temperature to 350ºF – 365ºF.
Once the oil is heated, carefully drop 2 – 3 of the risen, cut donuts, one at a time into the hot oil, being sure not to overcrowd the pan.
Using a slotted spoon, regularly flip the donuts until golden brown; about 3 minutes or 90 seconds per side.
Lift the donuts and let the excess oil drip before transferring to a brown bag or paper towel lined cooling rack.
Repeating to cook the donuts.
Once the donuts are cool enough to handle, using a long handled skewer or chopstick, poke a hold and make a space in the center of the donut for filling.
Using a piping bag with a large holed tip, pipe in the red grapefruit curd to fill.
Dust the filled donuts with confectioners sugar just prior to serving.