Key Lime Donuts
These Key Lime Donuts are a delicious way to enjoy citrus - with a very fluffy donut dipped in a sweet and tart glaze with key lime juice and zest. Top them with crushed graham crackers to mimic the crust of a pie!
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Servings: 12 donuts
Ingredients
- 1 cup whole milk warmed to about 90-110℉ (warmed to the touch but not hot)
- 2 ¼ teaspoon active dry yeast 7 g / one package
- ¼ cup granulated sugar (55g)
- 2 large eggs room temp
- 8 tablespoon unsalted butter (113g), melted and slightly cooled
- ½ teaspoon kosher salt
- 4 cups all purpose flour (512g) plus more as needed
- 1-2 quarts vegetable oil for frying
For the glaze:
- 2 cups powdered sugar (224g)
- ¼ cup key lime juice about 8-10 key limes
- 1 teaspoon lime zest about 2 limes
- ¼ teaspoon kosher salt
- Crushed plain graham crackers (optional)
Instructions
- Make the dough.
- To the bowl of your stand mixer (fitted with the dough attachment) add the slightly warmed milk and yeast. Let sit for 5 minutes.
- To the bowl, add eggs, sugar, room temp melted butter, and salt. Beat on medium speed to combine.
- Then add the flour and beat until it comes together in a dough and begins to pull away from the sides of the bowl - about 2 minutes. Add 1 tablespoon more of flour if needed, but it should be sticky. Then beat for 2 minutes more.
- Place the dough in a lightly oiled large bowl and cover with plastic wrap or a dish towel. Leave in a warm environment for 2 hours until doubled (the oven – turned off – with the light on is great).
- Shape the donuts.
- Remove the dish towel or parchment wrap from the dough. Punch the dough down with your fist to deflate it (not too hard but not too gently) and remove it from the bowl out onto a lightly floured surface.
- Roll the dough to about ½" thick. Using your biscuit cutters cut out as many as you can (large for the outer, small for the hole).
- Combine the scraps and roll out again until you've used as much as you can.
- Place the cut out donuts (holes included!) on your baking sheet covered with a dish towel while the oil heats (this is the second proof).
- Fry the donuts.
- In your frying-safe pot, heat the oil to 375℉.
- Carefully drop in a few of the donuts, and cook about 1 minute on each side - they'll cook quickly! Don't overcrowd the pot.
- Place the cooked ones on a cooling rack while you finish frying the rest.
- Glaze the donuts.
- When the donuts are done, make the glaze – in a bowl combine the powdered sugar, lime zest, lime juice, and salt. Mix to combine with a fork or whisk
- Dip the top half of the donuts into the glaze and back on the cooling rack to let the excess drip off.
- Sprinkle with crushed plain graham crackers if desired.
Nutrition Estimate
Calories: 1023kcal | Carbohydrates: 58g | Protein: 7g | Fat: 88g | Saturated Fat: 70g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 168mg | Potassium: 111mg | Fiber: 2g | Sugar: 25g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg