Friday, June 2, 2017

Key Lime Pie Doughnuts


IT'S NATIONAL DOUGHNUT DAY!!(!!!!!)


Have you had a doughnut yet today? Calories do NOT count today, so I say...


...treat yourself!


I have been thinking about these Key Lime Pie Doughnuts for a long time, and the final product is even more magical than I could have imagined. All the flavors of key lime pie, but in adorable, bite-size breakfast packages!


The cake itself is soft and tender, with a big crumb and irresistible sweetness. I start by rubbing lime zest into granulated sugar. This is great little baking trick that releases the oils in lime zest and distributes it throughout the whole cake. In addition to flour, I also whisk in graham cracker crumbs. A big, buttery graham cracker crust is THE most important part of a key lime pie, so I knew it had to be incorporated into these doughnuts. Vanilla yogurt will not only keep our doughnuts moist, but it will also add a tangy sweetness that compliments the tart lime flavor. I mean...what is not to love?


OH right, I almost forgot. All good doughnuts MUST have a glaze. For these, a thick and zesty lime glaze, packed with fresh lime zest and a big squeeze of lime juice, topped with even more crunchy graham cracker crumbs! Yay!


These doughnuts are just so delicious and I am sure you will love them! They are fresh and tangy, sweet and tender. Perfect for breakfast, of course, but also amazing as a snack or dessert! They are ooey and gooey, exactly as a good doughnut should be.


Happy Friday! And more importantly, Happy National Doughnut Day!

Here's what you need for Key Lime Pie Doughnuts* (Print Recipe!)

2/3 cup granulated sugar
zest and juice of 2 limes, divided
1 cup all purpose flour
2/3 cup graham cracker crumbs, plus more for garnish
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1 cup vanilla greek yogurt
1 teaspoon vanilla extract
1 large egg
1 cup powdered sugar
1 1/2 tablespoons milk

Here's what you do

Preheat oven to 350 degrees and grease a doughnut pan with nonstick baking spray.

In a large bowl, combined the sugar and 1 tablespoon lime zest and massage together with your fingers. Whisk in the flour, graham cracker crumbs, baking powder, baking soda, and salt. In a small bowl, beat together the butter, yogurt, vanilla and egg until smooth. Add the wet ingredients to the dry and fold together until no dry bits remain. The batter will be thick and a bit sticky.

Fill the cavities of the doughnut pan two thirds full and bake for 9 to 10 minutes until a toothpick comes out clean and the cakes spring back when touched. Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

In a small bowl, stir together the powdered sugar, milk and 1 teaspoon lime zest until smooth. Add about a teaspoon of the remaining lime zest. Dip the cooled doughnuts in the glaze and sprinkle on remaining graham cracker crumbs. Doughnuts will keep in an air-tight container on the counter for 3 days, if they last that long.

*Gas Stove Girl original recipe