Ingredients
Units
Scale
- 1/3 cup granulated sugar
- 3 Tbsp lime zest, plus more for garnish
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp of salt
- 1/4 cup plain yogurt or sour cream (I used Chobani Nonfat Plain Greek Yogurt)
- 1 large egg
- 1 Tbsp unsalted butter, melted
- 1/4 cup fresh lime juice
- vegetable oil for frying, about 1 quart
- 1 1/2 cups powdered sugar, sifted
- 4 Tbsp unsweetened cocoa powder, sifted
- 3 Tbsp milk
- 1 tsp vanilla
Instructions
- 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 1/2-3/4" 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.