I’m not sure why I’m so into key limes this summer. Before this June, I’ve never had anything involving key limes in my life. And all of a sudden, I’m making key lime pie bars, and now key lime donuts…
A few days ago, I went to Bed Bath & Beyond and bought myself a donut pan. Does anyone else besides me love that store?? I can probably shop there for hours and come out with hundreds and hundreds of dollars worth of kitchen stuff. That store is seriously bad for our bank account.
Okay, back to donuts…
If I can have something sweet for breakfast for the rest of my life, it would probably be donuts.
Or blueberry muffins.
Probably donuts. I looove donuts to a fault, and I’m glad I don’t eat them for breakfast all that often (my favorite is the ones with chocolate glaze and sprinkles on top!) There are a few donut shops around the metro that I’ve been wanting to try for a while. When we were in Seattle last month, we were so busy checking things off of my to-do list that we didn’t have a chance to try out their famous Top Pot Donut Shop. Also, a few years ago, there was a huge donut craze back in Taiwan when Mister Donut opened. There would always be a line of people out their doors and around the corner, just to buy half a dozen of their donuts.
I guess what I’m sayin’ is that people love donuts regardless of where they’re from and how old they are.
Now that I have a donut pan, I can make homemade donuts in the oven that is healthier compared to their fried counterparts. And I can eat half a dozen of them for breakfast without feeling guilty….
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 6 ounces plain Greek yogurt
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon key lime juice
- 1 tablespoon lime zest
- 1 cup powdered sugar
- 1/4 cup key lime juice
- 1 cup crushed graham crackers
- Preheat the oven to 325°F. Grease a donut pan and set aside.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, then add in the yogurt, oil, milk, key lime juice and lime zest. Whisk until thoroughly combined. Stir the dry ingredients into the wet ingredients and mix.
- Transfer the batter to a large Ziploc bag. Cut off the corner and pipe the batter into the donut pan, filling each well about 1/2-2/3 full.
- Bake for 10, or until a toothpick comes out clean. Remove from the pan and allow to cool completely on a wired cooling rack.
- Meanwhile, make the glaze: mix together the powdered sugar and key lime juice. After the donuts have completely cooled, dip the tops of the donuts into the glaze, then dip the donut into the graham cracker crumbs.
- Makes 14 donuts
Go from this…
…to this!
These donuts use vegetable oil instead of butter, only has 1/2 cup of sugar, uses Greek yogurt, and has key lime juice in it. All in all, I consider it as a healthy donut. It’s soft and airy, and the Greek yogurt gives it a slightly chewy texture. The crushed graham crackers on top almost reminds you of the graham cracker crust of a key lime pie – it’s like an up-side-down key lime pie in donut form! It’s also super easy to make – I didn’t even use my KitchenAid stand mixer for this – everything is mixable by hand!
Now, what kind of donuts should I make next……
Enjoy!
© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
