Two ridiculously decadent recipes in a row? YES. You are welcome, again.
I’ve tried quite a few new things this year, in the culinary sense. Pho (faux pho! Ha! Thanks Lynn!), lemon bars, cheez-its — but I have been hankering to make doughnuts for a LONG time now. I’ve considered, many times, buying a doughnut pan (for baked doughnuts). Somehow, I’ve resisted.
So, naturally, I just go with the slightly (ahem) less healthy option. FRYING. Aiii! I’d never really successfully fried anything until this year, either. Now I’m on a sweet potato fry kick (I’ve figured out how to bake AND how to fry the best sweet potato fries EVER). The key really is just temperature! Most of you are thinking “Duh” right now, I’m sure. I tried to make some doughnuts a few years ago and failed because the temperature was too low. They ended up tasting just like fry oil. Ew. Don’t be the old me. Be the new me.
As with many things I bake, these were a last minute decision. I wanted doughnuts and I wanted them NOW. So, I went with cake doughnuts. I do prefer cake doughnuts, generally, but I’d like to try my hand at yeast doughnuts as well. I’ll save that for another day…
Not wanting to be TOO boring, and having a HUGE HUGE bag of limes I need to use, I decided to go for lime and chocolate. Chocolate doughnut with lime icing? Or lime doughnut with chocolate icing? Toughest decision of my week, I tell you what! I’m glad I went with lime doughnut, because the lime flavor was subtle but definitely detectable. Then the chocolate glaze was ADDICTING. WOW. Try to stop eating it with a spoon.
Of course, I couldn’t make doughnuts without throwing some sprinkles on at least one. I think I now have a sprinkle problem: I want to put them on E.V.E.R.Y.T.H.I.N.G. Lookout, readers. You’ll probably have to invest in some sprinkles if you keep reading!
- ⅓ cup granulated sugar
- 3 Tbsp lime zest, plus more for garnish
- 1½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp of salt
- ¼ cup plain yogurt or sour cream (I used Chobani Nonfat Plain Greek Yogurt)
- 1 large egg
- 1 Tbsp unsalted butter, melted
- ¼ cup fresh lime juice
- vegetable oil for frying, about 1 quart
- 1½ cups powdered sugar, sifted
- 4 Tbsp unsweetened cocoa powder, sifted
- 3 Tbsp milk
- 1 tsp vanilla
- With clean fingers, rub the lime zest into the sugar until fragrant and clump-free.
- Sift the flour, baking powder, and salt together. Add to the sugar mixture.
- In a separate bowl, whisk together the yogurt, egg, melted butter, and lime juice.
- Combine wet and dry ingredients, mixing until it all comes together in one ball. You may need to use your hands, and the dough might not feel 100% together (it will resemble biscuit dough). Dough should not be sticky.
- Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
- In a heavy pot, heat the oil to 360-365 F.
- When the dough is ready, roll it out ½-3/4″ thick. Using two different sized biscuit cutters, cut out the doughnuts and doughnut holes.
- In batches, so as not to crowd, fry the doughnuts. They should take about 1 minute per side, doughnut holes taking about 1 minute total. Remove from the oil and set on a paper towel to dry.
- In a small bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla. Mix until completely smooth.
- When the doughnuts have cooled significantly, dip them into the chocolate glaze, then grate some fresh lime zest over top of the glaze.
- Enjoy immediately, or freeze for future consumption.