Key Lime Pie Doughnuts
For tangy and sweet fans, you'll love the recipe for key lime pie doughnuts. These delectable treats are a unique twist on the classic dessert, with a burst of citrus that will make our taste buds sing!
Ingredients
- 1 Egg large
- 1/2 C Milk
- 5 Tablespoons melted butter unsalted
- 2 Teaspoons Vanilla Extract
- Dash of Salt not more than 1/2 Teaspoon
- One C All-Purpose Flour don't use self-rising flour due to acidity of lime
- A Tsp Baking Powder
- 1/2 C Sugar
- 1/4 C Graham Cracker Crumbs
- 1 Lime (zest the whole thing) use a plane for fresh rind zest
Instructions
- 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.
- Combine well.
- 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!