Description
You put the lime in the doughnut and you eat it all up.
Ingredients
- FOR THE DOUGHNUTS:
- ⅓ cups Milk
- 2 teaspoons Key Lime Juice
- 1 Tablespoon Butter, Melted
- ½ teaspoons Vanilla
- 1 Egg
- 1 cup Minus 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Cornstarch
- ⅓ cups Plus 1 Tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- 1 whole Small Lime, Zested, Plus More As Needed To Garnish Doughnuts
- ½ teaspoons Salt
- Coconut Flakes, For Garnish
- FOR THE GLAZE:
- ½ cups Powdered Sugar
- 1 Tablespoon Milk
- 1 Tablespoon Key Lime Juice Or Rum
Preparation
Heat oven to 375 F. Lightly grease a 6-count standard size doughnut pan with cooking spray and set aside.
In a large bowl, whisk together milk and lime juice; let stand 5 minutes to create a “buttermilk.” Then add butter, vanilla and egg and stir to combine.
In a separate bowl, whisk together flour, cornstarch, sugar, baking powder, lime zest and salt. Add dry ingredients to wet ingredients and stir to combine.
Pour batter into doughnut pan wells. Bake 10 minutes or until doughnuts are golden and spring back with lightly touched. Remove pan from oven; cool them for 1 minute before removing doughnuts from pan. Transfer doughnuts to a cooling rack to cool completely.
In a small bowl, whisk together powdered sugar, milk and lime juice to form a glaze (add more powdered sugar or milk as needed to achieve desired consistency). Gently spoon glaze over cooled doughnuts. Sprinkle with lime zest and coconut flakes. Doughnuts are best served the day they’re made.
