Key Lime Pie Mini Donut

Key Lime Pie Mini Donut

Contrary to popular belief, there are actually many different types of limes. The two most popular are the Key lime and the regular large lime.

A Key lime is the size and shape of a golf ball and is usually light in color, while a traditional lime is a slightly smaller, green version of a lemon.

Both versions are easy to find in any supermarket, so it doesn’t matter whether you are in Ohio or Florida.

With these Key Lime Pie Mini Donuts, you can almost feel the sunshine and smell the palm trees. And you can definitely taste the lime!

INGREDIENTS

• 1⁄2 cup crushed graham crackers 1 tablespoon butter, melted
• 2 teaspoons sugar
• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted 11⁄2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar 1 large egg
• 2 tablespoons Key lime juice Zest of 2 Key limes

FOR ICING

• 11⁄2 tablespoons Key lime juice
• 1⁄2 teaspoon Key lime zest 1 cup powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, combine crushed graham crackers, butter, and sugar until crumbly. Set aside.
3. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute.
5. Add egg, Key lime juice, and Key lime zest. Beat for 30 seconds, scraping down the bowl as needed.
6. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
7. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Top each mini donut with a sprinkle of crushed graham cracker mixture, and gently press into batter.
8. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 
9. Top each mini donut with a sprinkle of crushed graham cracker mixture, and gently press into batter.
10. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
11. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together Key lime juice, Key lime zest, and powdered sugar until smooth.
12. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.