Ingredients
The following ingredients have 12 Servings
- 50 g 1 cup, packed fresh raw watercress
- 250 g 2 cups plain (all-purpose) flour
- 100 g ¾ cup sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 egg
- 250 ml 1 cup buttermilk (or mix full-fat milk with 3 teaspoons of lemon juice and let stand for five minutes)
- 2 tablespoons butter (melted)
- 1 tablespoon pink grapefruit juice
- 1 teaspoon grapefruit zest
- 1 teaspoon vanilla extract
- Half a grapefruit
- Oil (to cover)
- 200 g 1 ½ cups powdered sugar
- 3-4 tablespoons grapefruit juice
Instruction
- Preheat oven to 175C/350F. Grease a doughnut pan.
- Simmer the watercress for a few minutes until tender. Drain, refresh under cold water, squeeze out the moisture and puree with a hand-held blender or food mill. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder and salt.
- In another bowl, whisk the watercress, egg, oil, buttermilk, butter, zest, juice and vanilla. Add to the dry ingredients and gently stir to combine but don’t overmix.
- Fill the doughnut moulds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean. Allow to cool in the tray for 5 mintues, then carefully remove from the pan to cool completely on a wire rack.
