So, before we get off on the wrong foot, Key Lime fanatics beware, I used regular Persian limes.
Besides, don’t knock it till you try it, they are tart and sassy!
Since I live in Pittsburgh, Pennsylvania you might have guessed it’s hardly tropical here, therefore, I could not find Key Limes.
But if you know about cooking you know that Key Limes can be subbed with regular Persian limes.
It is just a little more tart, but no worries, the icing rounds out the overall flavor!
Therefore, using limes for My Baked Almost Key Lime Pie Doughnuts was the best swap.
Almost Key lime pie discussion done without key limes is done, but we can all agree we love good tropical donuts right?
In other words, keep reading to get the easy recipe for my baked almost key lime pie doughnuts!
Baked Almost Key Lime Pie Doughnuts
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The better way to make an at-home donut is to bake them.
Getting Fried or Are You Gonna Be Baked?
You don’t want your day spent frying, do you?
Perhaps your day could resemble this scenario if you fry!
It’s a hot, balmy day.
Really, I’d say it is about 375° F.
Get ready to lather up in that oil, and maybe prepare for some burn treatments.
After you FRY those darling donuts, you will need to let them rest on a paper towel to drain.
But your tropical experience is not complete without a good coating of powdered sugar or icing.
Then, of course, that awful belching that accompanies OIL FRIED doughnuts.
What a great day in paradise, isn’t frying fun?
Just the thought of hauling out a fryer and getting spattered with the hot oil is hardly my day on a tropical island.
Baking is better, and yields, lighter, fluffier doughnuts, plain and simple.
Zesting The Rind & Almost Key Lime Pie Doughnuts
To grate that rind off the lime, I highly suggest a few things.
Cold limes work better.
A room temperature lime is ‘softer’.
As a result, you might hurt your fingers when you slide the lime.
How? The lime will yield to pressing and you might press to your finger (been there done it, OUCH!)
Also, you might press too hard and start juicing the lime.
The Lime Tool You Gotta Have
Second, an invaluable seating tool referred to as a Microplane.
Simply put, every kitchen needs a Microplane without question.
In fact, I’ve got several, and this Microplane comes in a lot of different handle colors!
All the more reason for you to get one, so just choose a color near and dear to your heart!
Plain or Iced?
Being honest, my kids were plowing these doughnuts in one after the other without icing.
However, that said, I am able to offer a few suggestions for the icing.
Instead, try a simple sugar and confectioner’s sugar combination with freshly zested lime through it.
In particular, for a sugared donut with fresh lime, you gotta swipe the donut with a bit of butter first then add the sugar.
By analogy, one might just call it food porn! Mmm!
Simply put, do not even attempt to bake these doughnuts if your oven is not pre-heated.
Indeed, you will set yourself up for failure.
Especially, since I once rushed these and will never repeat that mistake.
Doughnuts or Donuts It’s All About The Key Lime Pie Doughnut Right?
Now, next up is the debate over donut or doughnut?
In fact, I’m sure throughout the article you’ve been seeing doughnut or donut.
Besides, I wanted to make sure everyone can see the article, so I spelled it both ways for you!
Therefore, if you found my recipe and popped in Key Lime Doughnuts but used donut, I guess they both work.
And, I mean, most of us spell it both ways.
Either works and I’ve got articles on donuts (doughnuts) throughout my website!
Now that we have that settled out, if you are dreaming of that key lime pie you had in the Caribbean, go back there.
Plan a Caribbean trip after all the current world chaos is over with.
There’s nothing like tropical key lime pie, but these Key Lime Pie Doughnuts sure will tide you over until you travel to the Caribbean! ~ Dana XO
Almost Key lime Pie Doughnuts Recipe Below
- 5 Tablespoons melted butter (unsalted)
- 1 Egg (large)
- 2 Teaspoons Vanilla Extract
- 1/4 C Graham Cracker Crumbs
- 1/2 C Milk
- 1/2 C Sugar
- Dash of Salt (not more than 1/2 Teaspoon)
- A Tsp Baking Powder
- One C All-Purpose Flour (don't use self-rising flour due to acidity of lime)
- 1 Lime (use a plane for fresh rind zest)
Preheat oven to 350° F
Treat nonstick donut pans with spray or I used coconut oil brushed on each to release easily.
In a large bowl mix eggs, milk, vanilla, and JUST 2 Tablespoons of butter to combine.
Using a separate bowl, combine salt, flour, baking powder, and 1/2 C of sugar.
Pour the mixture into the wet ingredients.
Combine, scraping the sides to ensure all ingredients are thoroughly mixed and included.
Next, add in Lime Zest and stir.
Now in a separate small bowl, add the 3 Tablespoons of melted butter to the graham crackers (like you are making a crust).
Add that to the mixture.
Pour your batter into a zipped bag using a cup to secure the bag while filling.
Zip bag, and cut a small snip on the corner of a bag.
Carefully pipe filling into each donut caveat, not filling more than 3/4 (or you will have spillover)
Bake each tray 8-10 minutes (in cooler ovens it will take 10 full minutes).
Donuts will rise to the rim of the indent and will yield firmly to touch, nothing soft.
Immediately transfer from pan to cooling rack.
Really they should just pop on out!
Allow donuts to cool before Icing.
Use my Crazy Good Tropical Lime Icing to frost!
Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 110mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 2g
Nutritional Content information is based on ingredients I used, yours may differ and therefore the information may be inaccurate. Also, ingredients do not include icing contents.