Lime Poppy Seed Doughnuts
- FOR THE DOUGHNUTS:
- 1-1/2 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1/2 cups Light Coconut Milk
- 3 Tablespoons Light Sour Cream
- 6 Tablespoons Butter
- 1/2 cups Sugar
- 1 whole Egg
- 1 whole Limes, Zested
- 1 Tablespoon Poppy Seeds
- FOR THE ICING:
- 1 whole Lime, Zested
- 2 whole Limes, Juiced
- 2 cups Powdered Sugar
- 1/4 cups Milk
- Preheat oven to 350u0b0F. Spray doughnut pans with cooking spray, set aside.
- In a small bowl, whisk flour, baking powder, and salt together, and set aside. In a separate small bowl, whisk together milk and sour cream, and set that bowl aside.
- In the bowl of a stand mixer, add in the butter and sugar; beat on medium for 2 minutes to until mixture is pale in color and fluffy. Add in the egg, lime zest, and poppy seeds, and beat for 1 minute to combine. Add in 1/3 of the flour, then half the milk, 1/3 flour, the rest of the milk, and then the rest of the flour. Beat after each addition, making sure not to overmix though!
- Spoon batter into donut pans, filling about 3/4 full. Bake for 11-13 minutes or until doughnuts are a light golden brown. Remove from oven and let cool in pans for a few minutes, then transfer to a cooling rack to cool completely.
- For the icing:
- Combine all ingredients in a medium bowl, whisking until smooth. You want the glaze to be a little thick so that it stays on the doughnuts, but if it's too think just add a little more milk. Dunk the tops of the doughnuts in the glaze and return to the cooling rack to let the glaze dry. Dunk the doughnuts a second time to form a thick glaze coating. Then scarf!
- Recipe adapted from The Novice Chef.
allpurpose, baking powder, salt, light coconut milk, sour cream, butter, sugar, egg, whole limes, poppy seeds, whole limes, powdered sugar, ubc
Taken from tastykitchen.com/recipes/breads/lime-poppy-seed-doughnuts/ (may not work)